Have you seen them? It’s those delicate, thin-skinned squashes that are arriving at the Farmer’s Market. Sure, by the end of summer these are the same squashes that end up overlooked in home gardens, grown to massive size. Your neighbors and friends will be overwhelmed and overburdened and abandoned zucchinis will show up on your porch, yearning for creative uses and recipes other than zucchini bread.

But for now, they’re new, fresh and tender. The following simple recipe is a great way to feature summer squashes.

Summer Squash Carpaccio
•  3-4 squashes (yellow summer squash, crooknecks, zucchini, or a mix work great), made into long ribbons using a peeler or food processor
•  handful of basil, chopped

Dressing (combine the following):
•  2 garlic gloves (pressed, minced or ground in a mortar)
•  ½ tsp salt
•  1 Tb lemon juice
•  2 Tb olive oil

Combine squash, basil and dressing in a bowl just before serving. Add pecorino or parmesan curls and fresh ground black pepper to taste.

photo courtesy of foodista.com