• 1 ¼ pounds zucchini
• ½ cup torn basil leaves
• 1 cup shaved aged pecorino Romano
• 1 small head fennel, cored and thinly shaved
• Juice of 1 lemon, plus more as needed
• 2 tablespoons extra-virgin olive oil, plus more as needed
• Salt and freshly ground black pepper

Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, basil, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.