If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

Ingredients

　　1 pound small, young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large)

　　2 tablespoons fresh oregano or thyme leaves

　　1 tablespoon extra-virgin olive oil

　　Freshly ground pepper

　　6 ounces pecorino fresco, crumbled (about 1 1/2 cups)

　　Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.