Wash and trim the zucchini. Use a vegetable peeler or mandoline to shave into thin ribbons.

In a large bowl, gently toss zucchini ribbons with olive oil, lemon juice, and sea salt.

Add fresh basil leaves and toss again lightly.

Top with shaved parmesan or goat cheese, if using.

Serve chilled or at room temperature.

Notes

Excellent as a side dish for light, balanced meals.

Rich in healthy fats and antioxidants that support hormone balance.

Works beautifully as a hydrating summer salad.