Rinse zucchini and cut off about 1/2 inch from either end. Using a vegetable peeler, peel lengthwise in strips into a bowl. Stop peeling when the seeds become visible and discard the core. Sprinkle with kosher salt and toss to coat.
Add the olive oil, vinegar, and mustard to a small lidded container. Secure the lid and shake for 20 seconds. If you don't have a lidded container, whisk until the dressing is emulsified. Pour over the zucchini.
Add in the parmesan cheese and toss to coat. Top with cracked white pepper to taste.
Per serving: 168 calories, 4 grams net carbs, 4 grams protein, 16 grams fat.