Yeah, I know – zucchini, yellow squash, some thinly sliced onion, olive oil and capers – doesn’t SOUND like carpaccio to me either; but MAN! is it nice!
All Praise da Google and Food Network Magazine, I found this recipe last summer 
while visiting a friend to help move her school into new digs (and, as so often happens when I visit Norma, to prepare a few meals while I was about). Presented with places to go and easels to move, I needed something easily put together out of stuff we had on hand and this more than fit those bills.
INGREDIENTS:
•Summer and Zucchini Squash
•One good sized onion
•Good olive oil
•Lemon juice
•Herbs – basil, parsley, maybe some chives – whatever you have fresh – or a nice dried spice blend could work, too
•Crushed red pepper
•Capers
•Parmesan or Romano Cheese
Slice the squashes and onion very thin, then arrange a layer of zucchini slices in the bottom a flat, rimmed platter or dish.
Top with a layer of onion.
Sprinkle with the olive oil, lemon juice, herbs, crushed red pepper and capers.
Repeat with the yellow squash slices (or carry on with zucchini, if your market let you down in the summer squash department) and onion, topping again with more drizzled olive oil, lemon juice, capers and seasonings.
Repeat as much as you like – finishing with more of the onion, capers, seasonings, oil and lemon juice.
Top with shaved or shredded cheese, let rest for 20 minutes or so, and serve.