1. Slice the squash as thinly as you can. Using a mandolin works really well. Sprinkle with salt, mix and let sit for 15 to 30 minutes. Rinse well and drain on paper towels.
  2. Whisk together the olive oil and balsamic. Toss with the zucchini. Cover and refrigerate for 2-6 hours.
  3. Remove from refrigerator and add the fresh herbs. Toss together and serve. Tip: top with grated Parmesan or goat cheese.

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