Slice the zucchini lengthwise as thin as possible.
(A mandolin is helpful.) Rinse and dry the arugula.
Drizzle a little of the olive oil over the arugula, then squeeze the juice from 1 lemon on top.
Toss with salt and pepper.
Arrange the arugula on 6 plates.
Place the raw zucchini slices in a single layer over the arugula to cover it completely.
Drizzle the zucchini with a little more olive oil and juice from the remaining lemon.
Sprinkle with salt and pepper, then top with Parmesan cheese.