Zucchini "Tagliatelle" with Cucumber, and Lemon
Using mandoline and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
Add cucumber, onion, and lemon peel. Whisk lemon juice and olive oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
Bon Appétit, August 2008