Place the pine nuts in a small, preferably cast-iron or nonstick skillet and heat over medium heat shaking the pan back and forth for a few minutes, until they are lightly browned.

Using a spiralizer or mandolin, shave the zucchini into spaghetti-like strands. Place in a mixing bowl. Halve the tomatoes and add them to the bowl. Add the mint and lemon zest. Whisk together the lemon juice, olive oil and lemon zest. Season the dressing with salt and pepper and toss it into the zucchini right before serving.