Trim the ends of the zucchini.

Using a mandoline or sharp knife, slice the zucchini lengthwise into 1/8-inch thick ribbons.

Toss the zucchini ribbons with 1 teaspoon of kosher salt.

Place the zucchini in a colander over a bowl and let sit for 10 minutes to allow moisture to leach out.

Rinse the zucchini under cold running water and pat dry.

Place the zucchini in a large bowl.

Add the olive oil, lemon juice, olives, parsley, and mint to the bowl.

Toss to coat the zucchini evenly.

Taste for seasoning and add more salt if needed.

Arrange the salad on a platter, distributing the olives evenly.

Using a vegetable peeler, shave curls of pecorino over the salad.

Finish with a grind of pepper and serve immediately.