SERVES 6
THE TASTE AND TEXTURE of fresh, raw aromatic summer squash makes a perfect bite. Sliced thin on a mandoline, they’re summer’s gift; they’re beautiful and smell a bit like their blossoms. Gently softened by the marinade, squash slices pair easily with so many different ingredients. The filling should be soft (here, oven-dried tomatoes and goat cheese); Roasted Japanese Eggplant (here) and Artichoke Hearts with Crab & Tomato Sauce (here) make wonderful fillings, too.
4 ounces goat cheese, softened
1 tablespoon olive oil, plus more for drizzling
1 teaspoon sherry vinegar
24 very thin slices round zucchini or summer squash
Fresh lemon juice
White balsamic vinegar
Salt and pepper
1 cup lima beans, blanched
6 halves Oven-Dried Plum Tomatoes (here), quartered lengthwise
6 zucchini blossoms, base trimmed, pistils removed, and halved lengthwise
Mash together the cheese, 1 tablespoon oil, and sherry vinegar in a small bowl.
Lay the summer squash slices on a cutting board and sprinkle both sides with oil, lemon juice, balsamic vinegar, salt, and pepper. Let marinate for a few minutes so they soften a bit. On half of the zucchini slices, layer the cheese mixture, limas, tomatoes, and zucchini blossoms, then top with the remaining zucchini slices.