If you have half an hour before making this, salt the zucchini. It will mellow it out, and take away the chalkiness. Put the zucchini pieces in a colander and sprinkle with a teaspoon or so of salt. Then quickly rinse and dry in a towel. It makes a huge difference to the flavor and texture of the zucchini.

1 medium zucchini or summer squash, diced or thinly sliced
3/4 c crumbled feta cheese or blue cheese
3 T extra-virgin olive oil
1 T lemon juice or white wine vinegar
2 T chopped fresh dill or basil
1 t chopped or grated lemon zest, optional, but really adds something
salt and pepper, to taste

1. Combine all ingredients except salt and pepper. Taste. Feta is salty, so you may not need much, if any, salt. Then stir in salt, if you think it necessary, and pepper.