Michael Symon’s Zucchini Crudo

by Rachael Ray Show Staff 9:00 AM, September 15, 2016

Rachael Ray Show

Aired September 15, 2016

Serves 4-6

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


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.


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