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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, lemon juice, honey, pistachios, basil, lemon zest, lemon juice, salt and red pepper flakes to a small bowl. Mix to combine.
Heat a large skillet over medium-high, then add 1 tablespoon olive oil. Add the zucchini in 2 batches, so you can spread it out. Cook for 4-5 minutes without touching it. Flip it and continue to cook until each side is charred. Repeat with the second batch.
When the zucchini is done, allow it to cool for a few minutes then assemble the salad. Add the zucchini to a plate, add the arugula and the Parmesan. Top with the Pistachio-Basil oil. Drizzle with the honey.