Place the pine nuts in a small fry pan (I used cast iron) and toast about 4 minutes or until golden.
In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
Using a mandolin or veggie peeler, Cut the zucchini into "ribbons." They should be fairly thin.
Add the zucchini ribbons to the dressing and toss well to coat.
Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts