Sometimes on a hot summer night or when I’m just being lazy, I’ll put together a nice antipasto platter and we’ll have that for our main meal. My refrigerator is never without a variety of olives and cheeses and either salami or prosciutto of some sort, so it’s pretty quick for me to whip this up. This is casual dining at it’s best, just open a chilled bottle of wine, add some crusty bread then relax and enjoy!
Over the weekend I went to our local farmers market and couldn’t resist taking home a bag of these tiny saucer shaped squash and a few 8-ball zucchini, even though I had no clue how I was going to prepare them!
I’ve seen these tiny squash stuffed before and roasted, but because it’s been so hot outside I decided to make mine carpaccio style, raw uncooked thin slices tossed in olive oil and lemon with shaved parmesan and parsley, it was the perfect addition to my cool and refreshing antipasto platter. I just love the scalloped edges and the tops on the patty pan squash, it’s all edible and it makes for a nice presentation.
I also made a caprese salad to go along with everything, because in the summer that’s a staple at my house and besides I have basil growing like crazy all over my backyard!
Aaaah summertime, when the living is easy! Don’t you love it?
- patty pan squash
- 8-ball zucchini
- fresh chopped parsley
- arugula, optional
- shaved parmesan
- salt and pepper
- Lemon zest
- fresh lemon and olive oil dressing
- Slice the tops off of the patty pan squash with a knife, set aside.
- Slice tops off of the 8-ball zucchini, discard.
- Thinly slice remaining squash with a mandolin if possible, slices should be thin.
- Add sliced squash, plus the tops of the patty pan squash into a bowl and add parsley, zest, shaved parmesan, arugula, use as much as you want, to taste.
- Whisk together a fresh lemon and olive oil dressing then pour over the squash and toss very gently.