Zucchini ribbons with lemon and Parmesan

Ingredients

2 zucchini, washed, dried and ends trimmed

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

1 large lemon, zested and juiced

⅓ cup extra-virgin olive oil

1 tablespoon Dijon mustard

Salt and coarsely ground black pepper

Parmesan shards, to taste

 

Directions

1. Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl.
2. Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine.
3. In a small bowl, whisk the olive oil with the mustard. Gradually add the olive oil mixture to the zucchini and toss until the salad is well dressed.
4. Season the salad with salt and pepper. Serve topped with shards of Parmesan.