Trim the ends off the zucchini. Run a vegetable peeler down its length, shaving it into thin ribbons. I typically turn the zucchini as I go & discard the center if it's especially seedy. Transfer the shaved zucchini ribbons to a large bowl.
To the bowl with the shaved zucchini ribbons, add the lemon zest & juice, garlic, basil, parmesan, pistachios, & olive oil. Season with ½ teaspoon kosher salt & ground black pepper as desired. Working gently to keep the delicate zucchini ribbons in tact, toss to combine well. Taste & adjust seasonings as desired.
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