Trim the zucchini but do not peel; the skin will add color and texture. Using a sharp vegetable peeler, shave the zucchini lengthwise into long, thin strips, letting the strips fall into a bowl. (Don’t worry if you are unable to shave the seedy cores; discard them or reserve for another use.)
In a small bowl, whisk together the oil and lemon zest. Drizzle over the zucchini. Add the mint, cheese, salt, and pepper to the bowl and toss gently. Adjust the seasonings. Transfer the salad to a serving bowl or platter and serve.
© 2013 All rights reserved. Published by Weldon Owen.