Last summer my favorite lunch spot Al Di La had a delicious zucchini salad on its menu - it consisted on ribbons of raw zucchini that had been dressed with a lemony dressing and some parmesan cheese. This recipe was inspired by that salad.
Very thinly slice 3 zucchini -- this is easiest with a mandolin, but can be done by hand. You can also use a vegetable peeler and make long ribbons if you prefer. Sprinkle the zucchini with some kosher salt and set in a colander to drain for about 10-15 minutes. This removes some of the moisture from the zucchini and gives it a great soft texture. Rinse under cold water to remove excess salt and dry on a layer of paper towel. Transfer to a bowl and squeeze the juice of a lemon or 2 over the zucchini. Drizzle with a little extra virgin olive oil (not much is needed at all), add julienned mint leaves from a sprig or two of mint, and toss to combine. Taste and season with a pinch more salt if desired. Using a vegetable peeler slice big curls of parmesan from a hunk of cheese. Layer zucchini and parmesan on a plate and serve.