Ingredients
2 medium green zucchini
1/4 extra virgin olive oil
6 mint leaves
3 oz shaved pecorino Romano cheese
juice of 1 lemon
salt
black pepper
Preparation
Cut the ends off the zucchini and discard. Place on a French mandolin on the fine julienne setting. Cut into spaghetti size lengths. Toss in a bowl with the olive oil, mint, lemon juice, salt & pepper. Serve on a plate and top with the shaved pecorino.
