Crisp-tender slices of squash marry well with lemon, shallot, and thyme. Choose yellow squash that is glossy, firm, heavy for its size, and small -- a petite squash boasts fewer seeds and more flavor than a big one.
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves
In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.
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