Lemony Zucchini Ribbons

• 1 1/2 pounds (4 to 6) small zucchini
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh mint leaves
• 1/4 cup thinly sliced red onion
• 20 grape tomatoes

1. Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Place in large bowl
2. Meanwhile, in a small bowl, whisk together fresh lemon juice and mint. Pour mixture over zucchini. Add mint leaves, tomatoes, and red onion; toss gently, and serve immediately.