Preheat your oven to 325ºF

Trim the ends of the zucchini, then use a mandolin (or a sharp knife and a lot of patience!) to slice them lengthwise, about ⅛” thick. Add them to a medium bowl along with the zest and juice of the lemon, a drizzle of olive oil, and a big pinch of salt and pepper. Toss to coat, then cover and pop into the fridge for 15-20 minutes, until the zucchini has softened into pliable ribbons.

While the zucchini is chilling in the fridge, place your hazelnuts on a small sheet tray, removing any excess papery skin. Toast them in the oven for 10-15 minutes, until they are a deep golden color. Set a timer for this and check on them regularly — burnt hazelnuts are no fun. Remove from the oven and set aside to cool for a few minutes, then chop finely.

Using a vegetable peeler, slice the manchego into thin ribbons. It’s okay if they’re not all perfectly in tact — this adds character!

Drain any excess watery lemon juice from the bowl with the zucchini, and drizzle with a little more olive oil. Arrange the ribbons on a platter, then sprinkle the chopped hazelnuts and manchego over top.