Great Zucchini Recipe

Zucchini is still much with us, even as the weather cools and the days shorten. If you're absolutely sick of using zucchini in ratatouille or stuffed baked zukes and want to try something really simple, here's chef Michael Symon's Zucchini Crudo. Photo by Donna Ruhlman from a forthcoming cookbook by Symon.

Zucchi Crudo

2 zucchini (about ¾ pound), thinly sliced
2 yellow summer squash (about 1½ pounds), thinly sliced
1 tablespoon plus ¼ teaspoon kosher salt
1 teaspoon minced garlic
1 shallot, finely sliced
Grated zest and juice of 3 lemons, or to taste
½ cup extra-virgin olive oil
1⁄3 cup slivered or sliced almonds, toasted
1⁄3 cup chopped fresh dill

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.

Makes 4 to 6 servings