3 medium-small summer squashes, preferably different colors of green, yellow and a mixture
2 teaspoons minced fresh chives
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons chopped fresh tarragon or chervil or a mixture
Kosher salt and freshly ground black pepper
5 shaved slices Parmigiano-Reggiano (about 1 ounce)
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