This is one of my favorite ways to have summer squash and a fun way to preserve all the fun shapes it comes in. Eaten raw, zucchini and its siblings have some crispness to them and great flavor. Tossed with some fresh herbs and thin shavings of fennel and pecorino in some champagne citrus vinegar, lemon juice and olive oil, and this becomes a very refreshing, healthy tasting side dish / salad that becomes the star of the meal. You can serve as a large salad in a bowl or as a little timbale as shown in the picture for the first course of a fancier dinner. The dressing does a great job of holding the zucchini pieces together. - ChezSuzanne

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