1 teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon) 3 tablespoons extra-virgin olive oil ¼ teaspoon honey Kosher salt and ground black pepper 1 pound zucchini (2 medium) 1 ounce Parmesan cheese, 1 ounce Parmesan cheese, finely grated (about ½ cup), 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. Set aside.