Serves 2 to 4

Zucchini and yellow squash turn psychedelic when treated with salt. The color and flavor intensify, and it is delicious tossed with pasta, in a salad, or served on crostini. The zucchini does shrink quite a bit and is delicious left over, so make extra.

Ingredients

• 3 small to medium zucchini and/or yellow squash
• ⅓ cup or more slivered, sliced, or coarsely chopped almonds or pistachios
• 2 tsp or more natural salt, like sea salt or pink Himalayan salt
• Zest of one-half to one lemon & juice of one lemon
• ⅓ cup more or less good-quality olive oil
  

Procedure

1. Wash and dry the zucchini. Slice very thinly using a Mandoline or similar tool.
2. Place the zucchini in a sieve or colander over a bowl or in the sink and toss liberally with sea salt. Let drain for 10 to 15 minutes. It should be very limp, and you’ll see the zucchini oozing with water.
   
   
3. Rinse very well with fresh water, tossing the zucchini to remove the salt. Taste the zucchini as you rinse. It should be pleasant and not salty. Keep rinsing if needed.
4. Drain well and then place the zucchini in a clean, dry cotton dish towel. Roll into a log. Twist and squeeze until the towel is wet. The zucchini will shrink quite a bit and turn bright green. Squeeze until it is not soggy but somewhat “dry.”
   
   
5. Place zucchini in a bowl and season with the lemon zest and juice to taste.
6. In a small sauté pan, heat olive oil and add almonds. Sauté just until golden.
7. Place small piles of the zucchini mixture onto the crostini. Spoon nuts on each crostini and drizzle with a bit of olive oil.
   
   

Crostini

½ baguette (4 to 5 ounces), sliced 1/4 inch thick (about 30 slices)

1. Preheat the oven to 350°F and arrange baguette slices on a large rimmed baking sheet lined with parchment paper.
2. Brush one side with oil, and season lightly with sea salt.
3. Bake, rotating sheets halfway through, until golden, 10 to 20 minutes depending on how thickly the bread was sliced. Let cool on baking sheets. Top crostini with desired toppings, and serve.

To plan ahead for a party, bake the crostini several days ahead. Store in a tin can or glass rather than plastic, which can make crostini soft. Top just before serving. Keep at room temperature.

Check out a similar recipe to this: Salted Summer Squash with Olive Oil and Nuts