Here's a fun vegetarian riff on the non-vegetarian classic Italian carpaccio. You can use any type of summer squash--in fact it's a very pretty presentation if you make concentric serving o 3 different varieties for 3 different colors. Slice the squash, whatever type, super thin. Makes about 4 servings.
Cut chiffonade slivers of basil leaves, and sprinkle over the zucchini. Drizzle the olive oil and lemon juice on top. Sprinkle with sea salt and pepper. Let stand about 10 minutes to soften the zucchini and let the flavors develop.
Just before serving, sprinkle with the pine nuts and shaved cheese. If you have a squash blossom, garnish with slices of that.