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1 8-Ball squash

2 tablespoons olive oil

3 tablespoons lime juice or lemon juice

2 sprigs each of oregano, mint, parsley, and basil (any combination of the herbs will taste fine)

1 tablespoon olive paste, or chopped black olives

Handful cherry tomatoes, halved

2 tablespoons pine nuts, lightly toasted

1 tablespoon chevre (for a more solid meal)

Baked pita crisps (optional)

Slice the the 8-Ball Squash as thinly as possible (if you have a mandoline, trim the squash to fit in the mandoline and slice). Finely chop the herbs and whisk in a medium bowl with the olive oil and citrus juice. Stir in the olives (or olive paste), and toss with the squash. Layer the squash slices on a serving platter, and top with the cherry tomatoes and pine nuts. Add a dollop of chevre and serve with pita crisps or bread.

Note that the zucchini will become more tender the more it macerates in the juices.