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Heat the oil in a large pot over medium heat. Add the celery and onions, and sprinkle with salt and pepper. Sauté until tender, about 4 minutes.
Add the garlic and red pepper flakes and cook another minute until fragrant. Then add the zucchini and toss to coat. Sauté until the zucchini is beginning to soften, another 4 minutes or so.
Add the broth and bring to a simmer. Cook until the zucchini is nice and tender, 15 to 20 minutes.
Remove from heat and stir in the basil and Parmesan. Let the basil wilt a bit, then blend the soup in a blender or with an immersion blender. (You may need to work in batches if transferring to a larger blender).
Stir in the heavy cream, and season with additional salt and pepper to taste.