Carpaccio is a dish of thinly shaved raw beef, usually served as an appetizer. Here we make a "carpaccio" of thinly shaved summer squash. To cut paper-thin slices of the vegetables, use a mandoline, a device that slices and juliennes vegetables and fruits, or a thin slicing disk on a food processor.
 
2 small pattypan squash
1 small zucchini
1 small yellow summer squash
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped mixed fresh herbs (such as tarragon, basil, parsley or chives)
1 tablespoon grated lemon peel
2 oz. Parmesan cheese
Lemon wedges
Edible flowers
 
1. Cut pattypan squash, zucchini and summer squash crosswise into round paper-thin slices; place in large bowl. Add salt, pepper and oil; toss to mix well. Place on serving platter. Sprinkle with herbs and lemon peel.
 
2. With vegetable peeler, cut long, thin curls of Parmesan cheese. Scatter over vegetables. Let stand at room temperature 30 minutes to blend flavors. Serve with lemon wedges; garnish with edible flowers.

6 servings
 
 PER SERVING: 120 calories, 10 g total fat (3 g saturated fat), 5 g protein, 4 g carbohydrate, 5 mg cholesterol, 275 mg sodium, 1.5 g fiber