• 2 slender zucchini or other summer squash
• 1 garlic clove, minced
• Fresh zest and juice from 1 lemon
• Salt and freshly ground pepper
• 11/2 cups cooked, drained Rancho Gordo Flageolet beans
• Handful of cherry or grape tomatoes, sliced or halved
• 3 tablespoons olive oil
• 1/4 cup chopped fresh basil or other herb of choice
• Fresh Parmesan shavings (optional)

Makes 4 side servings

1. Slice the zucchini crosswise with a mandoline or chef’s knife as thinly as you can. In a bowl, combine the zucchini, garlic, lemon juice, lemon zest, and a sprinkle of salt and pepper, and marinate, refrigerated, for at least 15 minutes and up to 2 hours. Stir the mixture at least once as it marinates to make sure the ingredients are distributed.
2. To serve, arrange the zucchini on a serving platter or individual plates. Top with beans and tomatoes. Sprinkle with salt and pepper, drizzle with olive oil, and top with herbs. If you wish, add Parmesan shavings.