2 medium zucchini

1 shallot

1 lemon

1 Tbl olive oil

Parmesan cheese (optional)

salt & pepper

Mince the shallot finely and place into a large bowl. Using a vegetable peeler or v-slicer, slice or peel the zucchini as thinly as possible.  Use the peeler or v-slicer again for the cheese.  In a small bowl, combine the olive oil, juice of the lemon, and the salt & pepper.  Pour over the zucchini, shallot, and cheese.  Toss to combine.  Cover and let rest in the fridge for at least 30 minutes before serving.  If it lasts that long.