This raw salad shows off the beauty of a mix of squashes. Investing a little time to salt them, which pulls out moisture, ensures that the dressing doesn't get watered down. If you have zucchini blossoms, tear a few into strips and add them as well.
1 1/2 cups thinly sliced shallots (3 large)
1/4 cup vegetable oil
1 1/2 pounds mixed small, tender zucchini (4 in. long) and baby pattypan squash (2 in. wide)
1 1/2 teaspoons kosher salt
1/2 teaspoon lime zest
3 to 4 tbsp. lime juice, divided
1 tablespoon packed light brown sugar
1 tablespoon Thai or Vietnamese fish sauce
1 garlic clove, minced
1/4 teaspoon minced fresh ginger
1/4 cup coarsely chopped cilantro
How to Make It
Cook shallots with oil in a 10-in. frying pan over medium heat, stirring occasionally, until deep golden brown, 10 to 20 minutes; reduce heat if they start to brown unevenly. Lift shallots from oil with a slotted spoon and drain on paper towels. Set oil aside.
Meanwhile, slice zucchini into 1/4-in. rounds and quarter pattypans. Put squash in a colander, sprinkle with salt, and gently toss to coat. Set aside 30 minutes to drain.
Stir lime zest and 3 tbsp. juice, the brown sugar, fish sauce, garlic, and ginger together in a medium bowl until sugar dissolves.
Blot zucchini dry between layers of paper towels. Add zucchini and cilantro to bowl with lime juice mixture and toss to coat; taste and add remaining 1 tbsp. lime juice if you like. Transfer to a shallow serving dish and top with shallots. Drizzle reserved oil over salad.