Slice 2 medium zucchini into
matchsticks. Whisk ½ cup
mayonnaise, 3 tablespoons
rice vinegar and 2 teaspoons each
sugar and Sriracha in a large bowl.
Add the zucchini, 1 cup shredded
carrots, ½ thinly sliced red onion and
½ teaspoon kosher salt and toss.Thinly slice 1 each yellow squash and
zucchini lengthwise (a mandoline works
best); arrange a few slices on a platter
in a single layer. Sprinkle with minced
shallots and chopped mixed herbs
(such as parsley, dill and tarragon),
drizzle with lemon juice and olive oil and
season with salt and pepper. Repeat to
make about 5 layers. Top with shaved
pecorino; let marinate about 20 minutes.84 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020
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Summer Sq_uash
Carpaccto
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Zucchini Slaw
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