Using a vegetable peeler or mandolin, carefully shave the zucchini into thin ribbons, aiming for about ⅛ inch in thickness. Discard any seeds that may show up as you shave.

In a mixing bowl, combine the freshly shaved zucchini with the lemon zest, lemon juice, extra virgin olive oil, kosher salt, and freshly ground pepper. Toss gently to ensure each ribbon is well-coated, then let this mixture marinate for about 10 minutes.

Once marinated, carefully arrange the zucchini ribbons on a serving plate, twisting and layering the strands for visual appeal.

Heat a non-stick pan over medium heat. Add the pine nuts and toast them for around 5 minutes, stirring frequently, until they are golden brown and fragrant.

Sprinkle the toasted pine nuts generously over the marinated zucchini ribbons. Crumble the goat cheese atop and finish with microgreens.