Using the julienne blade of a mandoline or a spiral vegetable slicer, slice zucchini lengthwise into long, thin strands. Slice the zucchini just until you reach the seeds in the middle and then stop (the seeds will cause the noodles to fall apart). NOTE: If you do not have a mandoline or a spiral slicer, you can either use a vegetable peeler or a knife.
Separate the zucchini strands. Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature.
After 15 minutes, gently squeeze the zucchini strands to extract any excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.
To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice.
Makes 2 servings.
* Since the zucchini squash is served raw, be sure to use the smallest, freshest ones you can find.
Zucchini Noodles or Ribbons Recipe: https://whatscookingamerica.net/Vegetables/ZucchineNoodles.htm