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In a large skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the onion and cook, stirring, until Beginning to brown, 2 to 4 minutes. Add the zucchini, pine nuts, salt, and red pepper flakes. Cook, stirring occasionally, until the pine nuts just begin to turn golden and the zucchini blisters slightly, 5 to 7 minutes.
Add the tomatoes and pour in the wine. Increase the heat to high and cook, scraping up the browned bits from the bottom of the pan, until the alcohol has evaporated, about 1 minute. Add half the basil leaves, reduce the heat to low, and cover. Cook until the basil has wilted, about 3 minutes.
Remove from the heat, give everything a good stir, then top with the remaining basil and the shaved Parmigiano. Divide among plates and serve hot or at room temperature.