- 1 zucchini, about 8-inches long
- Pecorino Romano cheese, to taste
- kosher salt or Maldon Sea Salt
- freshly ground pepper
- extra virgin olive oil
- 1 lemon, halved
- Shave the zucchini on a mandoline into thin spaghetti-like strips or into coins. Place in a bowl.Season with salt and pepper to taste. Stick the tip of a big chef’s knife into a wedge of Pecorino and twist until nice chards break from the block. Add to the bowl. Drizzle olive oil over the mixture. Squeeze with lemon. Gently toss. Taste, adjust seasoning as needed with more salt, pepper, lemon, etc. Serve.