Simple, light, delicious and summery! We are always looking for creative ways to use the abundance of zucchini and summer squash in the summer, and this has become part of our regular rotation. Great served alongside grilled fish or meat.
INGREDIENTS:
1 yellow or green zucchini/summer squash (or half and half is even prettier!)
lemon juice
Your favorite classic Stonehouse EVOO (or try Lisbon Lemon, Persian Lime or Basil EVOO, depending on the herbs you pair)
Salt and pepper
shaved Pecorino Romano (or Parmesan + sprinkle of Maldon Salt)
herbs for garnish (basil and parsley are favorites, but any you like would work well here and can vary the dish to your palate/meal)
Slice zucchini thinly into rounds with a mandolin. Spread across a large baking dish and squeeze lemon juice over to cover. Set aside to "poach" and soften the zucchini.
Meanwhile, in a large bowl, toss arugula with lemon juice, evoo, salt and pepper to taste.
Plate arugula on individual plates, or a single large platter. Remove zucchini from lemon juice bath with a slotted spoon, and arrange over arugula. Top with shaved pecorino—we especially like Pecorino for its saltiness, but Parmesan and a little Maldon Salt will also work. Finish with a drizzle more EVOO, fresh herbs, and lots of freshly ground black pepper.
VARIATIONS:
Toss pine nuts, pistachios, or other nuts with the arugula or over top
