Stop spiralizing zucchini — a peeler works better

Spiralizing zucchini into “noodles” often translates into a wan and watery dish, a poor imitation of the pasta it attempts to emulate. The Italians have done it for ages, reducing whole zucchini to paper-thin ribbons, then dressing them simply — some lemon juice, a bit of oil, maybe some honey, Parmesan, fresh herbs and nuts. In this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we use a vegetable peeler to slice zucchini into thin ribbons. The zucchini really shines, balanced with the clean, sharp flavors of a lemony dressing along with Parmesan and hazelnuts. Shaved Zucchini and Herb Salad with Parmesan Start to finish: 20 minutes Servings: 4 1 teaspoon grated lemon zest, plus 3 tablespoons juice 3 tablespoons extra-virgin olive oil ¼ teaspoon honey Kosher salt and ground black pepper 1 pound zucchini 1 ounce Parmesan cheese, finely grated, plus shaved to serve ½ cup lightly packed mint, torn ½ cup lightly packed fresh basil, torn ¼ cup hazelnuts, toasted, skinned and roughly chopped In a large bowl, whisk together the lemon zest and juice, oil, honey, and ¼ teaspoon each salt and pepper.