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3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 pounds small, firm zucchini, very thinly sliced lengthwise on a mandoline
1/3 cup shaved Parmigiano-Reggiano cheese (about 1 1/2 ounces)
3 tablespoons lightly salted roasted pistachios
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