Zucchini-and-Fennel Salad With Pecorino and Mint

Ingredients

• 1 1/4 pounds zucchini
• 1/2 cup torn mint leaves
• 1 cup shaved aged pecorino Romano
• 1 small head fennel, cored and thinly shaved
• Juice of 1 lemon, plus more as needed
• 2 tablespoons extra-virgin olive oil, plus more as needed
• Salt and freshly ground black pepper