Grated Zucchini and Summer Squash Salad

This salad is so easy--it's perfect for a super hot summer day when you don't want to cook. It's also a great way to use up the cheap squash found at the farmers markets right now.

1 medium zucchini
1 medium yellow summer squash
1/2 or 1 whole lemon
sea salt

Grate the zucchini and summer squash, then throw them both in a ziploc bag. Sprinkle lightly with a bit of sea salt. Squeeze the juice from 1/2 a lemon over them, adding up to 1 whole lemon if you are a big lemon fan. Zzzzzzzzzzip up the bag, shake (to coat with the lemon juice), and throw it in the fridge. I think you need to leave it in there for at least 30 minutes. I usually make this in the AM before work and put it in my lunch box, so it sits for about 3 hours.

The acidic juice of the lemon starts to "cook" the squashes, which makes them tendor. Toss just before serving.
PS--you could add some crumbled feta or a dash of rice vinegar to this before serving if you like. Sometimes I even rip up a bit of basil over it too.