Finely shave the zucchini with either a vegetable peeler or a mandolin (I set the mandoline to ⅛ the inch). Gently combine the zucchini, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Toss lightly to combine, so the zucchini ribbons don’t break.
Step 2
Marinate for 10 minutes. Place the zucchini in a bowl or plate. Twist the strands to create some circular shapes in the salad.
Step 3
Toast the walnuts over medium heat in a non-stick pan for five minutes or until the nuts are golden brown. Top the zucchini with the toasted walnuts, feta cheese, and chopped parsley.