Crostini with Zucchini Squash and Feta


MIxed Summer Squash_800

This recipe is a no-cook recipe especially great for when it gets too hot in San Diego to turn on the oven but it sounds so good I can’t wait until summer.  And, when summer comes there are so many more combinations to try. Recipe by Nora Singley, from

The secret to eating zucchini raw: mix it with cheese…Feta cheese isn’t typically the kind of cheese that can transport you to a deep palatal place, but there’s something terribly effective about the simple combination of that vegetal, green quality of zucchini and such creamy, briny cheese.

Use this recipe as a quickie template for other summer produce—subbing out the zucchini for grilled eggplant, peppers, okra, or sweet onions, halved cherry tomatoes, fresh corn off the cob, or even watermelon, peaches, or summer berries. There’s something totally delicious about the way the feta combines with the lemon juice and olive oil that makes for an insta-creamy dressing, and its versatility is endless.

You can amp up this salad with more herbs—the basil, parsley, and mint trifecta is excellent—or by piling it onto an olive oil-soaked crostini. Toasted nuts would be nice, too, but this carpaccio is great on its own, with a mere handful of ingredients. Just don’t forget the feta. 


  • 5 very small zucchini or summer squash
  • Zest and juice of one lemon, plus more juice to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled feta
  • 1/2 cup packed parsley leaves, or 1/4 cup thinly sliced mint or basil (or cilantro)
  • 1 baguette, sliced into thin rounds and toasted



  1. Thinly slice zucchini or squash lengthwise into 1/8" slabs. Lay 4-6 slabs on top of one another at a time and then slice lengthwise in 1/8" intervals to yield thin strings. Transfer to a bowl and reserve. Dress just before serving to retain a bit of crunch.
  2. Add lemon zest and juice, olive oil, salt, and pepper. Toss to combine. Gently fold in feta and herbs and taste for seasoning, adding additional lemon juice, salt, or pepper if necessary.
  3. Pile atop baguette slices to make crostini or serve as aside salad on its own. Serves 4
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