313448 Sun Jul 30 03:23:09 -0700 2006 2 31 Home Cooking 0 1776000 I've made this dish three times in the past week and I want to share the love! It's wonderful with all the gorgeous zucchinis and summer squashes at the farmers markets now. 1 lb mixed zucchini and/or summer squash, fine julienne 1 cup slivered almonds, toasted 1/2 cup pecorino romano cheese extra virgin olive oil and salt & pepper, to taste Blanche julienned zucchini for 30 seconds, rinse in cold water, drain well, and transfer to a serving bowl. Add pecorino, shaved with a vegetable peeler. Add toasted almond slivers. Drizzle with EVOO and S&P to taste, mix well. Sun Jul 30 03:23:09 -0700 2006 10908 Maya S 1 1776193 toasted pine nuts and lemon juice are also great additions/substitutions. I also love to add chopped fresh thyme. Sun Jul 30 10:48:20 -0700 2006 1776000 10574 Notorious EMDB 1 1776875 That recipe looks great and I plan to try it soon. I also want to recommend Tyler Florence's Zucchini Carpaccio (recipe at the Food Network site). I was initially skeptical about a salad with raw zucchini and raw leeks but I'm addicted to it now. It is also a fun excuse to use my new mandoline. Sun Jul 30 22:56:26 -0700 2006 1776000 22708 chipotlegirl