This is my favorite way to eat zucchini! The flavor intensifies, it’s not soggy or spongy, and it’s full of flavor!

You'll need:

1 small summer squash per person (zucchini, crookneck, or patty pan), washed

Quality Hawaiian, Celtic, or other natural sea salt  

2 Tbls. extra virgin olive oil per person

Fresh lemon juice to taste

2 Tbls. sliced or slivered almonds, pecans, or pistachios per person (optional)

Procedure : 

1. Top and tail and then coarsely grate or thinly slice the squash, preferably using a slicer such as a Mandoline. 

2. Place squash in a bowl and toss liberally with salt. The squash should taste too salty. Allow to sit for 10 minutes. The squash will start to sweat.

3. Meanwhile, heat the olive oil gently and sauté the nuts just until lightly colored; set aside. Drain the nuts and reserve. 

4. After the zucchini has sat with the salt for 10 minutes, check to see that it is now very flimsy and wet. If so, rinse it well in a colander until the zucchini tastes just lightly salted. 

5. Lay the zucchini across a clean, dry linen or cotton towel, roll into a log, and twist (harder than you think) until the water is squeezed out of the squash and it is brightly colored and flimsy.

6. Place in a clean bowl and add the reserved olive oil to the squash and toss, adding additional olive oil if needed. Add lemon juice to taste. Sprinkle with nuts and serve.

Aren't the swirls of yellow and green in the pic below enticing? Toss zucchini, blanched corn, slivered basil & mint, and pepita seeds or pine nuts, lemon juice or white wine vinegar, and EVOO.  YUM!