4 small zucchini (about 1 pound total)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
  Sea salt (to taste)
  Freshly ground black pepper (to taste)
1/4 cup minced fresh Italian flat leaf parsley
2 tablespoons minced fresh mint leaves
1/2 cup toasted pine nuts
2 ounces wedge of Pecorino Romano cheese