In a small bowl
combine the zest from at third of a lemon, the juice from a whole lemon, two tablespoons
of extra virgin olive oil, and salt and pepper to taste. You could also add a
teaspoon of minced shallot, minced garlic, or some chili flakes to change
things up. Set the dressing aside while you prep the zucchini.
One zucchini
will give you enough for a side dish for two people. Cut the stem end off, then
while holding the unpeeled zucchini in the palm of your hand use a Swiss style
vegetable peeler to shave it down to the seeded core.
I find it
easiest to start from the top and shave only about half way down the length of
the zucchini, then rotate after each slice. After a full rotation, flip it from
top to bottom, and do the same on the other end. Repeat until you get down to
the seeds or it gets too flimsy to shave any more.
Just before
serving, toss together the zucchini, dressing, and a handful of shaved parmesan…and
more salt and pepper if needed.
