Loaded with fresh herbs and bright lemon flavor, this slaw is just one tasty use of summer's most prolific vegetable.
Julienne zucchini on a mandoline until you reach the seeds, then turn and repeat with remaining sides; cut strips crosswise. Toss zucchini with salt and let sit in a colander to drain excess liquid, 30 minutes; transfer to a salad spinner and spin until dry. Transfer zucchini to a bowl.
Add scallions, parsley, mint, oregano, and zest.
Whisk together oil and lemon juice; season with pepper and pour over slaw. Toss slaw to combine and top with pecorino.
For the best texture, instead of shredding, julienne the zucchini on each side until you reach the seeds.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 506mg 21%
Carbs 11g 3%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.