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Michael Symon's Zucchini Crudo


Zucchini is in season and this dish is the perfect place to use it.

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Rate this recipe 4.8/5 (5 Votes)


  • 2 zucchini (thinly sliced)
  • 2 yellow summer squash (thinly sliced)
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1 shallot (finely sliced)
  • 3 lemons (juice and zest)
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup slivered or sliced almonds (toasted)
  • 1/3 cup fresh dill (chopped)



Step 1

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.

In a large bowl, combine the garlic and shallot, sprinkle with the remaining 1/4 teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.


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