Shaved Zucchini, Fennel and Mushroom Salad

Source: EatingWell - July/August 2011

adapted by http://theresalwaysthyme.blogspot.com/

2-3 zucchini

1 bulb fennel, quartered and cored, fronds reserved

4-5 white button or cremini mushrooms

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

a little bit of fresh lemon zest

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup slivered red onion

6 tablespoons shredded Manchego, Asiago or Parmesan cheese

Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or a knife. Place the strips in between two layers of paper towel and let stand while you prepare the rest of the salad.

Very thinly slice fennel bulb and the mushrooms with a knife or mandoline. Chop enough fronds to equal about 1/8 cup. Whisk oil, lemon juice, lemon zest, salt and pepper in a large bowl. Add the zucchini, fennel, fronds, mushrooms and onion; gently stir to coat well. Serve sprinkled with cheese and freshly ground pepper.