Cut zucchini into thin slices (or use a mandolin), and stacking them, cut again to make thin linguine strips. Rough chop garlic. Make basil ribbons (see above), grate or shave pecorino, and toast pine nuts until fragrant and golden. In a nonstick or cast iron skillet, coat with olive oil. On medium heat sauté garlic for one minute until fragrant. Add zucchini and 1/4 tsp. kosher salt (or a generous pinch.) Add 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. Sauté for one more minute until cheese melts and plate. Garnish with remaining cheese, pine nuts and basil.