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Zucchini and Summer Squash Carpaccio Recipe

I found this recipe on the Food Network site and had to share. It is really amazing and goes well as an appetizer with pasta with fresh tomatoes and basil.

Zucchini and Summer Squash Carpaccio Recipe
Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

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Comment by Aliza Ess on September 4, 2009 at 10:46am
A great way to use the ridiculous amount of summer squash! I like to marinate mine in balsamic vinegar too. Keeps the squash much longer, and kind of "cooks" them a little to give a great texture. Wonderful summertime appetizer or pizza addition. Yum!

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