Fine Cooking Magazine - November/December 2020

Servings: 4

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.

Ingredients

3 medium yellow summer squash or zucchini, or a mix (about 1 lb.)
1 Tbs. fresh lemon juice
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 oz. ricotta salata or Manchego
1 Tbs. brined capers, drained and chopped

Calories (kcal) : 90
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 5
Sodium (mg): 320
Carbohydrates (g): 4
Fiber (g): 1
Sugar (g): 2
Protein (g): 4

Preparation

Using a vegetable peeler, shave off long strips of squash, rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.
Drizzle with lemon juice and olive oil. Season to taste with salt and pepper. Use a vegetable peeler to shave the ricotta salata over the squash. Top with the capers, and serve.

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Ingredient Spotlight

IN THIS RECIPE
Yellow Summer Squash
IN THIS RECIPE
Zucchini
IN THIS RECIPE
Lemons
FEATURED
Quail Eggs

Reviews

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Reviews (2 reviews)

KarenLPrine | 07/31/2017
Looks pretty, very fresh tasting. Easy to make in the hot weather too.
Bagni | 07/16/2016
lovely & light for summer. Wondering about the thyme in the title but not listed in recipe ingredients or instructions??

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What We're Cooking Now

Name: Shaved Squash Carpaccio with Capers and Ricotta Salata
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 medium yellow summer squash or zucchini, or a mix (about 1 lb.); 1 Tbs. fresh lemon juice; 1 Tbs. extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 oz. ricotta salata or Manchego; 1 Tbs. brined capers, drained and chopped