GEORGIA GROWN ZUCCHINI AND PARMESAN REGGIANO SALAD WITH LEMON AND TUSCAN OLIVE OIL   For the salad:   3 medium                     Zucchini (fancy) ½ cup                           Parmesan Reggiano (shaved thin) 1 Tbsp                         Lemon Juice 4 Tbsp                         First Press Olive Oil 1 tsp                             Sea Salt ½ tsp                            Black Pepper (fresh ground) 2 Tbsp                         Lemon Verbena (chopped)     Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl. Add lemon, olive oil salt, pepper and verbena. Toss to incorporate and serve.