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Summer Squash Carpaccio

Summer Squash Carpaccio
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Summer Squash Carpaccio

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

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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