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Finely shave the zucchini with either a vegetable peeler or on a mandolin (I set the mandoline to ⅛th inch)
Gently combine the zucchini, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Toss lightly to combine, so the zucchini ribbons don’t break. Marinate for 10 minutes.
Place the zucchini in a bowl or plate. Twist the strands to create some circular shapes in the salad.
Toast the pine nuts over medium heat in a non-stick pan for five minutes or until the nuts are golden brown.
Top the zucchini with the toasted pine nuts, goat cheese, and microgreens.