Tuna, White Bean, and Zucchini Salad

Scaled for 6 portions · 4 steps

2small zucchini (6 ounces; 170 g each), trimmed2 tsp(6 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight1large shallot (2 ounces; 57 g), thinly sliced2 tspgrated lemon zest, plus 1/4 cup (60 ml) fresh lemon juice from 2 medium lemons, plus wedges for serving1large clove garlic, grated or minced2 tbsp(5 g) chopped fresh tender herbs, such as flat-leaf parsley, mint, and/or dill, plus more for serving0.5 tspfreshly ground black pepper, plus more for serving0.5 cup(120 ml) extra-virgin olive oil, plus more for serving1(15-ounce; 425 g) can butter beans, drained and rinsed, and patted dry1(6.7-ounce; 190 g) jar oil-packed tuna (preferably ventresca), drained and flaked into large pieces

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