Marc Murphy's Zucchini, Pecorino, and Mint Salad

by Rachael Ray Show Staff 9:00 AM, August 13, 2015

Aired August 13, 2015

Serves 4

2 medium zucchini, trimmed
1/4 cup extra-virgin-olive oil
2 tablespoons fresh lemon juice
6 fresh mint leaves, torn
Kosher salt
Freshly ground black pepper
3 ounces Pecorino Romano cheese


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.