Lay zucchini lengthwise on a chopping board.

Using a mandoline or vegetable peeler, remove one outer strip of skin and discard. Peel again, in long strips and periodically rotating the zucchini, to create 'ribbons' from all around the core. Discard the core or use it in another recipe (or juice it!).

Place zucchini ribbons in a large bowl and drizzle with oil and lemon juice. Mix well (but gently) to coat all ribbons.

Season with salt and pepper and set aside.

Rinse frozen peas under warm water.

Arrange zucchini ribbons on serving plate, top with peas and mint leaves, and serve.