Herbed Summer Squash Carpaccio with Lemon, Chili & Pecorino

Serves 4 | Ready in 20 minutes

This light yet flavor-forward recipe uses thinly shaved squash—raw or lightly sautéed—and layers it with zesty lemon, fresh herbs, and salty cheese. Serve it as a starter, side dish, or part of a composed summer plate.

Ingredients:
2–3 small Costata Romanesco or Rugosa Friulana squash , ends trimmed

2 tbsp Texas olive oil , plus more for finishing

Zest and juice of 1 organic lemon

1 small clove garlic , finely grated or mashed

1–2 tsp red chili flakes (or fresh jalapeño slices)

¼ cup shaved Pecorino or Parmesan

2 tbsp chopped fresh herbs (mint, basil, parsley, or a mix)

Salt & freshly cracked black pepper

Instructions:
Prep the squash:
Using a mandoline or vegetable peeler, thinly slice the squash lengthwise into ribbons. You can serve them raw for a crisper bite, or quickly sauté in a drizzle of olive oil for 1–2 minutes until just softened.

Make the dressing:
In a small bowl, whisk together lemon juice, zest, garlic, olive oil, and chili flakes. Season with salt and pepper.

Assemble the dish:
Arrange squash ribbons on a large plate or platter. Drizzle with the lemon-chili dressing. Top with fresh herbs and shaved cheese.

Finish:
Drizzle with more olive oil and a crack of black pepper just before serving.

Optional Add-Ons:
Serve over warm lentils or farro

Add toasted pine nuts or sunflower seeds for crunch

Top with a soft egg or dollop of Mother Culture Yogurt

Nestled in the heart of South Central Texas, Southern Star Farms began its journey in 2015 as an aquaponics venture. By 2020, they embraced soil gardening to enhance sustainability and produce high-quality, organic crops. Today, the 80-acre farm in Maxwell is a testament to their commitment to the land and community. Explore >