My housemate Travis swears these make perfect summer squash patties that are crunchy, like hash browns.

5 med. zucchini, ends trimmed

1 Tbsp. olive oil

Table salt

1-2 tsp. fresh lemon juice from 1 lemon

2 shallots, minced

Ground black pepper

Shred summer squash/zucchini with shredding disk of food processor or large holes of a box grater. Toss zucchini with 1½ tsp. Salt. Place in colander set in medium bowl; let drain 5 to 10 mins. Wrap zucchini in kitchen towel, in batches if necessary, & wring out excess moisture. Place zucchini in medium bowl & break up any large clumps. Add shallots & two tsp. oil to zucchini and toss to combine thoroughly. Heat remaining one tsp. oil in a 12-in. nonstick skillet over high heat. Add zucchini mixture & spread evenly in pan with tongs. Cook without stirring until bottom layer browns, about 2 mins; stir well, breaking up any clumps with tongs, then cook until “new” bottom layer browns, about 2 mins. more. Off heat, stir in lemon juice and salt and pepper to taste. Serve immediately.

For the tomato-basil variation: Combine three cored, seeded & diced plum tomatoes, one clove of minced garlic, one tsp. balsamic vinegar, two tsp. extra-virgin olive oil, ¼ tsp. salt, & two Tbsp. chopped fresh basil leaves in small bowl. Set aside. When the zucchini has finished cooking, remove it from the heat & stir in tomato mixture & salt & pepper, to taste. Transfer to serving platter, sprinkle with ¼ cup finely grated Parmesan, & serve immediately, drizzling with additional olive oil, if desired.

Adapted from Cooks’ Illustrated