Ribbon Zucchini Salad

1/3 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Whisk oil, lemon juice, salt, black pepper, and crushed red pepper in small bowl to blend.   Set dressing aside. Using vegetable peeler and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then the dressing; toss to coat. Season the salad to taste with salt and pepper.  Coarsely grate parmesan over the salad.

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