Source: dLife

Zucchini tossed with Parmigiano Reggiano, lemon juice, extra virgin olive oil, and lemon zest.

Servings

3 medium zucchini , peeled and sliced
4 oz Cheese, parmesan, hard, 1" cube (fresh)
1 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
1 tsp sea salt
0.5 tsp black pepper
2 tbsp fresh lemon peel (if available, use chopped lemon verbena)

1 Put the zucchini in a bowl and thinly shave the Parmigiano-Reggiano on top.
2 Add the lemon juice, olive oil, salt, pepper, and lemon zest and toss to mix.

If you don't have lemon zest or verbena, basil or tarragon can be substituted.