- 1 small zucchini, cut into 1/4-inch rounds
- 1 small yellow squash, cut into 1/4-inch rounds
- salt to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh mint
- ground black pepper to taste
- Arrange zucchini and yellow squash rounds on a plate and sprinkle evenly with salt. Set aside until some of the water is pulled out, about 5 minutes.
- Drizzle zucchini and yellow squash with olive oil and lemon juice and sprinkle with mint; season with black pepper.