Oxbow Farm & Conservation Center

Shaved Summer Squash w/ Pecorino Romano

I absolutely love Willi’s new book on gardening and eating. It is a resource I turn to often when I want/need inspiration for my fledgling garden or weekly (and sometime fledgling) newsletter. This salad looks and tastes beautiful. From Grow, Cook, Eat by Willi Galloway


  • 3 summer squash or zucchini, 6-8" long
  • 1 T freshly squeezed lemon juice
  • 2 T extra-virgin olive oil
  • Pinch of sea salt
  • 2 oz piece of Pecorino Romano cheese
  • 8-10 basil leaves
  • freshly ground pepper

  • In a large bowl, whisk together the lemon juice, olive oil & salt; set aside.

  • Using a vegetable peeler or mandoline, shave the squash into paper-thin ribbons, about 1/16” thick, to yield 3-4 cups. Toss the squash ribbons with the dressing and marinate at room temp for 5 minutes.

  • Shave the pecorino Romano into thin strips with a vegetable peeler to yield about 3/4 cup.

  • Stack the basil leaves and roll them, end to end, into a tight roll and thinly slice through the roll creating fine ribbons. Add the cheese and half of the basil ribbons to the squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Garnish with the rest of the basil and enjoy!