Yesterday you said tomorrow.
Yields: 2 servings
Prep time: 15 min
Using the julienne blade of a mandoline, slice zucchini lengthwise into long, thin strands; separate the strands. NOTE: If you don’t have a mandoline you can either use a vegetable peeler or a knife; slice them as thinly as you can. Peel the zucchini until you get to the center. (Then compost the center part or put into a soup. Or feed to your chickens, if you have some.)
Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature. Gently squeeze zucchini to extract excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper. OR in olive oil, barely cook the zucchini to tender in a hot pan. Do NOT overcook. Then toss in a bowl with salt, lemon juice, and pepper.
To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice or use as a base for seafood of your choice.