Recipe: Summer Squash Carpaccio
From Food Network Magazine
Thinly slice 1 yellow squash and 1 zucchinilengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.