Yield: Makes 8 servings

Ingredients

• 2  pounds  small yellow zucchini or other yellow summer squash
• 1/2  pound  ricotta salata cheese or mild feta
• 12  squash blossoms (petals only)
• Salt
• Freshly ground black peper
• 3  tablespoons  extra-virgin olive oil
• Juice from half a lemon

Preparation

1. Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.

2. With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.

3. Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.