Let’s start with the zucchini. Shave the zucchini into paper thin rounds using a mandolin. (No mandolin? No problem. Just slice the zucchini as thinly as you possibly can with your sharpest knife.)

In a large mixing bowl, toss the zucchini with the lemon zest. Arrange the zucchini in a single layer, slightly overlapping, on a serving platter. Drizzle with the remaining 2 teaspoons olive oil, and sprinkle with a pinch of kosher salt and a few cranks of fresh ground pepper.

In a separate mixing bowl, combine the arugula, mint and basil. Season the greens with a pinch of kosher salt. Drizzle with the remaining 1 tablespoon plus 1 teaspoon olive oil and the lemon juice. Toss to coat. Add half the shaved Parmesan and toss again.

Top the zucchini with the arugula mix. Sprinkle the pistachios and remaining Parmesan on top. Serve immediately.