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Summer Squash Carpaccio

September 21, 2016
Summer Squash Carpaccio


  • 1 yellow squash
  • 1 zucchini
  • finely minced shallots
  • finely chopped herbs
  • lemon juice
  • olive oil
  • salt and pepper
  • grated pecorino cheese


  • Thinly slice 1 yellow squash and 1 zucchini lengthwise. This is best done on the thinnest setting on a mandolin.
  • Arrange a few slices on a plate in a single layer.
  • Sprinkle with finely minced shallots and finely chopped herbs, drizzle with lemon juice and olive oil and season with salt and pepper.
  • Repeat alternating direction until you have about 5 layers.
  • Top with grated pecorino cheese.  Let marinate 20 minutes before serving.

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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