Prep the zucchini: Wash and dry the zucchini. Trim the ends. Using a vegetable peeler or mandoline, shave the zucchini lengthwise into thin ribbons. If the center gets seedy, rotate and keep shaving the firmer sides. Place ribbons in a large bowl.

Salt lightly and rest: Sprinkle a small pinch of salt over the ribbons and toss gently. Let sit for 5–7 minutes. This draws a bit of moisture out and softens the zucchini without making it limp. If excess liquid pools, gently tip the bowl and drain it off.

Make the dressing: In a small jar or bowl, whisk together 3 tablespoons olive oil, the zest of 1 lemon, the juice of 1–1½ lemons (about 3–4 tablespoons), 1 teaspoon Dijon, and 1 teaspoon honey. Season with a good pinch of salt and several grinds of black pepper. Taste and adjust: more lemon for brightness, more honey if it’s too sharp.

Toast the nuts: In a dry skillet over medium heat, toast 1/3 cup nuts until fragrant and lightly golden, 3–4 minutes. Transfer to a cutting board and chop roughly. Let cool.

Chop the herbs: Finely chop a small handful of parsley and a small handful of mint. You want about 1/3 cup total, loosely packed.

Dress the ribbons: Pour about two-thirds of the dressing over the zucchini. Toss gently with your hands to coat without breaking the ribbons. Add more dressing if needed; the zucchini should look glossy, not drenched.

Add crunch and creaminess: Fold in most of the nuts and herbs, reserving a little for garnish. Add shaved Parmesan (use a peeler) or crumbled feta. Toss once more, carefully.

Finish and serve: Taste and adjust salt, pepper, and lemon. If you like heat, add a pinch of red pepper flakes. Garnish with remaining herbs and nuts. Serve right away, or let it rest 10 minutes so the flavors meld.