This adaptation from a beloved Alice Waters recipe is seasoned with just the right amount of fragrant basil and zesty lemon.
2-3 summer squash, such as Crookneck or Patty Pan
¼ bunch basil
2 tablespoons fresh mint, chopped
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper
1. Slice the summer squash into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)
2. Stack the basil leaves, and cut them thinly crosswise.
3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, mint, lemon juice and olive oil. Let sit for at least 10 minutes and serve.