Zucchini Salad With Herbs and Parmesan

• 1 good-sized zucchini, trimmed
• 1 lemon
• 2 tablespoons shaved parmesan cheese
• salt, pepper
• 10 small fresh basil leaves
• 10 small fresh mint leaves
• sliced baguette, toasted if desired

1. With a mandoline or sharp knife, slice the zucchini on an angle into long ovals about 1/16 inch thick.
2. Place in a bowl.
3. Grate the zest of half the lemon over the zucchini and squeeze all the juice over it.
4. Add the Parmesan to the zucchini.
5. Season carefully with salt and pepper.
6. Toss with the olive oil, basil, and mint.
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. Serve with slices of baguette.

zucchini, lemon, parmesan cheese, salt, basil, mint, baguette

Taken from www.food.com/recipe/zucchini-salad-with-herbs-and-parmesan-478231 (may not work)