Classic mezzaluna technique is used in this recipe. You can bundle any combination of herbs, really, but this recipe combines the essence of Italy with the staples of parsley, basil, and oregano. You can also swap zucchini for any summer squash—whatever looks best. If you do not have a mezzaluna, roughly chop with your favorite chef’s knife.
- Preheat oven to 400°F. Cut zucchini into ¼-inch slices and toss in olive oil. Season with salt and pepper.
- Place on a baking sheet in a single layer and bake for 8-10 minutes, stirring once halfway through.
- Pile the remaining ingredients into a mound on a wooden cutting board and coarsely chop.
- Combine chopped mixture with warm zucchini, tossing well, and serve.
Danielle Bernabe is based in Los Angeles and prefers walking over driving. She covers food, travel, and wellness with bylines in Conde Nast Traveler, National Geographic, and Los Angeles Magazine.