Shaved Summer Squash w/Parmesan, Lots and Lots of Herbs, and Olive Oil

The key to this dish is a ton of herbs. Use as many different herbs as you like. I generally leave them whole if they are tender and mince any with woody stems. You can use just parsley, but don’t skimp on the amount. Assume that for all raw recipes you want small- to medium-size squash. The bigger they are, the tougher the skin, the larger the seeds, and the even less exciting they become. I usually assume half a squash per person.