1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
½ cup coarsely chopped fresh basil
Shredded parmesan cheese
Whisk oil, lemon juice, salt, pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using a peeler or mandoline slice squash into ribbons. Place ribbons in large bowl. Add basil and dressing; toss to coat. Season to taste with salt and pepper.