Zucchini Carpaccio Salad

Name: Zucchini Carpaccio Salad
Cook time: 35 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 pound zucchini (about 3 large) or a mix of thin summer squash; 1 1/4 teaspoons kosher salt; 1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups), or baby arugula; 1 ounce parmesan, coarsely grated (on large holes of a box grater; about 1/2 cup) or shaved with a vegetable peeler; 3 tablespoons olive oil; Juice of one lemon; 1/4 teaspoon freshly ground black pepper