This side paired very well with lamb chops we had for dinner – got the recipe from Cooking Light, though I sauteed the ribbons instead of using them raw.  Would make again.

•    4 medium zucchini
•    handful green onions
•    3/4 cup crumbled reduced-fat feta cheese
•    2 tablespoons chopped fresh mint
•    2 to 3 Tbsp. fresh lemon juice
•    1 tablespoon olive oil
•    1 teaspoon salt
•    1/2 teaspoon pepper

Using a mandolin or vegetable peeler, slide zucchini in thin ribbons.  Toss with salt and pepper and lightly sauté.  Place in a large bowl and toss with mint, green peppers, lemon juice, olive oil, and feta.