Thinly slice the zucchini into wide strips with a y-shaped vegetable peeler. Transfer to a bowl and sprinkle over the salt. Toss to combine. Set aside for 20 minutes to allow the salt to draw out any excess liquid.
Step 2
Whilst the zucchini is resting, add the pine nuts to a small dry pan over a low/medium heat and toast briefly until lightly golden.
Step 3
Drain the liquid from the zucchini. Arrange the zucchini in a large serving dish and drizzle over the olive oil and lemon juice and a pinch of black pepper. Toss to combine.
Step 4
Transfer to a serving dish. Garnish with the arugula and Parmesan shavings and scatter over the toasted pine nuts.