Grilled Zucchini Ribbon Salad

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6 to 8 large zucchini, roughly 4 pounds

1 cup extra-virgin olive oil, divided

Sea salt, preferable gray salt and freshly ground black pepper

6 cloves minced garlic

1/2 teaspoon red chili flakes

2 lemons juiced

2 tablespoon freshly chopped parsley leaves

2 tablespoon freshly chopped basil leaves

6 tablespoons toasted pine nuts, optional

Shaved Parmesan, to taste