Spiralizing zucchini into "noodles" often results in a pale and watery meal that is a poor approximation of the pasta it tries to imitate.
In general, it's preferable to let an element stand on its own.
We didn't have to seek far for a better solution for raw zucchini.
The Italians have been doing it for a long time, slicing entire zucchini into paper-thin ribbons .
Seasoning them simply with lemon juice, oil, honey, Parmesan, fresh herbs, and nuts.
The result is a vivid, fresh salad that can be produced in minutes.