• 2 zucchini (about 3/4 pound), thinly sliced
  • 2 yellow summer squash (about 1 1/2 pounds), thinly sliced
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 1 teaspoon garlic, minced
  • 1 shallot, finely sliced
  • Grated zest and juice of 3 lemons or to taste
  • 1/2 cup extra virgin olive oil
  • 1/3 cup slivered or sliced almonds, toasted
  • 1/3 cup dill, chopped


Serves: 4-6


Combine the zucchini and yellow squash in a colander in the sink and sprinkle with 1 tablespoon salt. Toss to coat and set aside for 10-15 minutes, no longer.

In a large bowl, combine the garlic and shallot; sprinkle with the remaining 1/4 teaspoon salt and add in the lemon zest and juice. Whisk in the olive oil in a steady stream, then add the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic).

Add the zucchini and squash to the dressing, toss and serve immediately.


Emeril Lagasse's Garden Vegetable Salad


Marc Murphy's Zucchini, Pecorino, and Mint Salad


Zucchini and Corn Chili