Shave the raw zucchini thin with a mandoline or even a potato peeler. Grill briefly in s pan in olive oil. Dessin with salt and pepper. Put it in a pakte and let it cool down in the fridge.
Chop the piatachio nuts
Mix the olive oil, some extra salt and pepper, the white wine vinegar and the lemon juice
Sprinkle the zucchini with the nuts, parmesan cheese, arugula and the dressing