Cut the ends off the zucchini.

Using a mandoline or vegetable peeler, shave the zucchini into thin ribbons by running the peeler lengthwise down one side of the vegetable. Stop when you hit the seeds in the center of the zucchini, then flip it over and repeat. Turn the zucchini on its side and shave ribbons until you reach the core, then do the same to the opposite side. Discard the seedy core.

Arrange the zucchini on individual plates, a platter, or a shallow bowl.

Scatter the edamame over the zucchini.

Drizzle the dressing over the salad.

Spoon dollops of ricotta cheese around the salad.

Sprinkle with parmesan, mint leaves, salt, and lemon zest.

Season with freshly ground black pepper.