Zucchini Salad With Herbs and Parmesan

1. 1

   With a mandoline or sharp knife, slice the zucchini on an angle into long ovals about 1/16 inch thick.

2. 2

   Place in a bowl.

3. 3

   Grate the zest of half the lemon over the zucchini and squeeze all the juice over it.

4. 4

   Add the Parmesan to the zucchini.

5. 5

   Season carefully with salt and pepper.

6. 6

   Toss with the olive oil, basil, and mint.

7. 7

   (The zucchini can be refrigerated for up to 3 hours; if you do refrigerate it, don't add the basil and mint until just before you offer it.)

8. 8

   Serve with slices of baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.