Cut zucchini into thin slices (or use a mandolin), and stack them. Cut them the long ways to make thin noodle shaped strips.

Rough chop the garlic and make basil ribbons.  Grate or shave the pecorino, and toast the pine nuts until fragrant and golden.

In a nonstick or cast iron skillet, coat with olive oil. On medium heat saute garlic for one minute until fragrant. Add zucchini and 1/4 tsp kosher salt (or a generous pinch) and pepper. Stir occasionally until zucchini renders it liquid and becomes tender, about 8-10 minutes. Be careful not to overcook, otherwise it will fall part. Timing really depends on the thickness of the strips, so cooking time will vary.

Once zucchini is tender, add half the cheese, half the pine nuts and half the basil ribbons. Saute for one more minute until cheese melts and plate.

Garnish with remaining cheese, pine nuts and basil. Serve with a seared piece of fish, chicken or tofu.