Raw Zucchini with Mint and Pecorino

Zucchini gets overlooked. It arrives in abundance at every summer market, piled high, practically free. People roast it, grill it, bake it into bread, and still complain that it is bland. The problem is not the squash. The problem is that we forget to eat it raw.

Small, firm zucchini, picked that morning, shaved thin and dressed simply, is a different vegetable entirely. It is crisp, sweet, and full of a green freshness that cooking destroys. The texture matters here. You want ribbons thin enough to be tender but sturdy enough to hold a slick of olive oil without collapsing.

This is a salad that cannot be made ahead. The salt draws moisture the moment it touches the squash, and within minutes you have a puddle instead of a salad. Prepare everything, then dress and serve in one fluid motion. Your guests should see it at its peak, before the aliveness fades.