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Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pat dry with paper towels. Do not rinse.
While the zucchini sits, make the oil. Add the olive oil, pistachios, basil, lemon zest, lemon juice, salt and red pepper flakes to a small bowl. Mix to combine.
Remove the pan from the oven, drizzle about ½ tbsp-1 tbsp olive oil then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
When the zucchini is done, allow it to cool for a few minutes then assemble the salad. Add the arugula, zucchini, most of Parmesan and a few spoonfuls of the oil to a bowl. Toss gently to coat.
Serve topped with extra Parmesan and oil, if desired.