8 c. zucchini, cut in julienne strips (only the flesh, using the seed core creates too much liquid)
1-2 tsp. kosher salt
6 scallions, sliced
1/4 c. chopped fresh parsley
2 T. chopped fresh mint
2 tsp. chopped fresh oregano
zest of 1 lemon
1/4 c. olive oil
3 T. fresh lemon juice
black pepper
shaved Parmesan Reggiano
Place the zucchini in a colander. Sprinkle with the salt and toss gently. Allow to drain for 30 minutes. Use a salad spinner or wrap in paper towels to dry off as much of the leeched moisture.
In a medium bowl, add zucchini, scallions, parsley, mint, oregano and lemon zest.
In a small bowl, whisk the oil and lemon juice. Add pepper to taste.
Pour dressing over the salad and toss to coat. Top with shaved cheese. Serve immediately.