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In a large container, combine the lemon zest, juice, minced garlic, salt, and pepper to create the marinade.
Using a vegetable peeler, create zucchini ribbons. Combine with the marinade and set in the fridge for 1 hour and 30 minutes. Separate the liquid and zucchinis, reserving the liquid for later use.
To prepare the Romesco inspired sauce, blend the capsicum, sundried tomatoes, tofu, almonds, olive oil, smoked paprika, salt, pepper, and half of the reserved marinade liquid. Use more liquid if needed to achieve the desired consistency.
To assemble the salad, layer the sauce, butterbeans, zucchini ribbons, pinenuts, crumbled feta, and chopped basil. Enjoy your refreshing and nourishing meal!