3 to 4zucchinijulienned (I use the julienne blade on my mandolin, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. )
1tablespoonfresh lemon juiceor to taste
1tablespoonfresh soft herbssuch as basil, parsley, oregano, chives, mix and match at will, finely chopped
3tablespoonsfruity extra virgin olive oilor to taste
Freshly ground pepper
⅓cuptoasted chopped walnut piecesI used these, but I think pine nuts would be equally good, optional (but read my note)
In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well-salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry, and place in a bowl.
In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs, and extra virgin olive oil, whisk to combine.
Toss the zucchini with the dressing, add the nuts, and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.