Using a mandolin with the julienne attachment, slice the Zucchini (2) on all four sides into spaghetti-like strands. Stop before you reach the seeds.
Tear the Fresh Mint Leaves (6) or thinly slice with a knife by dragging it across to prevent bruising.
Toss the zucchini in a bowl with the Extra-Virgin Olive Oil (1/4 cup), Lemon (2 tablespoon), and torn mint leaves. Season with Kosher Salt (to taste) and freshly ground Ground Black Pepper (to taste).
Using a vegetable peeler, make shavings of the Pecorino Romano Cheese (3 ounce). You can also finely grate the cheese with a microplane.
Transfer salad to serving dishes and top with remaining pecorino cheese. Serve immediately and enjoy!