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Using a mandolin fitted with the julienne attachment, cut the zucchini into spaghetti-like strands. Toss in a bowl with the olive oil, lemon juice and mint. Season to taste with salt and pepper.
Using a vegetable peeler, make shavings of the Pecorino Romano and place on top of the salad. (You can also finely grate the cheese if you prefer.) Serve immediately.