Slice zucchini lengthwise into thin ribbons, preferably using a mandolin. Layer in a shallow serving dish. Sprinkle with olive oil. Squeeze lemon over zucchini, season with sea salt. Sprinkle shredded parmesan over zucchini. Repeat steps so that you have two or 3 layers of zucchini.
Adapted from recipes submitted by member Nancy Mueller and Beatriz St. John