Zucchini Lemon Salad

Zucchini Lemon Salad

• 2 medium zucchini, washed and trimmed
• 2 tablespoons fresh mint, thinly sliced
• Juice of two lemons
• 1/3 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper
• Parmesan cheese, shaved
• Prosciutto and rustic bread, for serving

Use a vegetable peeler to slice zucchini into thin ribbons.  Place ribbons in a mixing bowl.  Add mint, lemon juice and olive oil.  Season to taste with sea salt and pepper and sprinkle in a generous amount of shaved Parmesan cheese.  Toast bread and serve - layered with prosciutto.