2 lbs. summer squash (yellow squash and/or zucchini; a mixture of the two is prettiest)
½ tsp. finely grated lemon zest
2 Tbs. freshly squeezed lemon juice
1 garlic clove, minced
1 tsp. chopped fresh thyme (or ¼ tsp. dried thyme)
1 tsp. chopped fresh mint or tarragon (or ¼ tsp. dried tarragon)
1 tsp. chopped fresh parsley (or ½ tsp. dried parsley)
3 Tbs. extra virgin olive oil
freshly ground pepper
¼ c. pine nuts (or sunflower seeds or slivered almonds), lightly toasted
½ c. crumbled feta cheese or goat cheese (optional)
Trim the squash and use a vegetable peeler to shred it lengthwise into wide ribbons. Discard the inner seedy portion, or reserve for another use. Spread out the squash ribbons on a clean surface and sprinkle generously with salt; this will draw out some of the excess water. Allow to sit for 20 minutes.
Meanwhile, make the dressing: in a small bowl, whisk together the lemon zest, lemon juice, minced garlic, chopped herbs, and olive oil.
Rinse the squash and pat dry with a clean kitchen towel or paper towels. Place squash in a large bowl and pour in the dressing, tossing to coat. Add salt and freshly ground pepper to taste. Sprinkle with toasted nuts and crumbled cheese.
Note: If you don’t have all the fresh herbs called for, you can substitute dried herbs as indicated, or you can substitute 1 Tbs. of any chopped fresh herb that you have on hand (instead of the three herbs called for). Fresh basil would be a good option.