Thinly slice (preferably using a mandolin) zucchini. Arrange on a paper towel lined plate and lightly salt. Cover with additional paper towel. You can place multiple layers on the same plate with paper towel in-between. Let sit for 15-30 minutes, for the excess liquid to be released from the zucchini slices.
In a small skillet over low heat, lightly toast pine nuts, stirring every 15-30 seconds. Don't walk away they will burn. Keep tossing and stirring until lightly browned. Set aside and allow to cool.
Arrange slices of zucchini on a plate, top with buratta cheese, fresh lemon juice, olive oil, basil and toasted pine nuts. Season to taste with sea salt, black pepper and crushed red pepper.