Here’s another no-cook recipe, and a great way to use zucchini and summer squash. No reason you couldn’t use chopped large tomatoes instead of cherries, or add scallions, or whatever your CSA share dictates.
Zucchini “Pasta” from Whole Living
8 oz. cherry tomatoes, halved
1 clove garlic, thinly sliced
1/2 c. chopped walnuts
2 T. torn fresh basil, plus leaves for garnish
2 T. extra-virgin olive oil, plus more for drizzling
1 zucchini (or summer squash) thinly sliced lengthwise, slices cut into 1/4 inch strips
In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.