In a small mixing bowl, whisk together the lemon juice, olive oil, Fresno chile, lemon zest and a pinch of salt and black pepper until emulsified.
Using a peeler, peel the zucchini lengthwise into ribbons.
Lay 8 ribbons of zucchini, side-by-side, flat on the bottom of a serving platter to create a bed. Then whimsically arrange the remaining ribbons on top. Drizzle the dressing over the top. Sprinkle with the Parmesan, basil and flaky salt if using.
Recipe courtesy of Jake Smollett