2 medium size zucchini

1/4 cup olive oil

juice of 1 lemon

1 teaspoon coarse sea salt, such as Maldon

1/4 teaspoon fresh ground black pepper

2 tablespoons pine nuts

2 tablespoons basil

Asiago cheese , shaved to taste

Place a dry small pan on medium heat, add the pine nuts and toast in pan until they start to brown. Remove from heat and keep to the side. Take the zucchini and cut off the ends. Use a mandolin or box grater to slice thinly the zucchini length wise. Place on platter. Dress with the olive oil,  lemon juice, salt and pepper. Mix well. Let sit at room temperature for at least 1 hour before serving, allowing the zucchini slices to marinate. When ready to serve, top with the pine nuts, basil torn into pieces and the shaved Asiago cheese and then serve.