INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 teaspoon finely grated lemon zest
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1 1/2 tablespoons fresh lemon juice
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Salt and freshly ground pepper
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2 pounds small, firm zucchini, very thinly sliced lengthwise on a mandoline
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1/3 cup shaved Parmigiano-Reggiano cheese (about 1 1/2 ounces)
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3 tablespoons lightly salted roasted pistachios