Trim and remove the skin of 2 zucchini with a vegetable peeler

Peel the flesh into long vertical strips, 1/2 to 3/4 inch wide.

Toss in a large bowl with 12 thinly sliced oil-packed sun-dried tomato halves (plus 1/2 teaspoon oil from the jar), 1 teaspoons lemon zest, and 1 tablespoon lemon juice.

Sprinkle with coarse salt and freshly ground black pepper to taste.