Zucchini Capraccio

1 Large lemon
3 Medium Zucchinis (2lbs)
1/4 Cup olive oil
2 oz chunk of Parmesan cheese

1. Grate zest from lemon and squeeze 1/4 cup juice
2. Trim ends of zucchini. Shave zucchini lengthwise to form ribbons and place in large bowl.
3. Add lemon juice and oil to zucchini. Season with salt and pepper to taste.
4. Toss until well coated. Transfer zucchini to a platter, drizzling with any liquid in the bottom oft he bowl. Shave the Parmesan over the zucchini and sprinkle with zest. Enjoy!