Shaved Zucchini Salad with Parmesan Pine Nuts
['1/3 cup extra-virgin olive oil', '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, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer 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 dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
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