Carefully slice the zucchini lengthwise into 1/4-inch strip using a mandolin or sharp knife.

In a large bowl, combine olive oil, lemon juice, lemon zest, dried parsley, dried basil, garlic powder, salt, and black pepper. Add the zucchini strips and gently toss to coat.

In a small skillet over medium-low heat, toast the pine nuts tossing them frequently until the are fragrant and lightly browned about 3-4 minutes. Watch them very closely as they can burn quickly. Pour into a small bowl and set aside.

Preheat the grill on medium-high. Carefully oil the grates. Using tongs, place the zucchini on the grill at an angle. Grill for 2-3 minutes on each side, or until the zucchini is tender and grill marks appear.

Transfer to a serving plate. Drizzle with lemon juice and top with goat cheese and toasted pine nuts. Garnish with fresh parsley and lemon slices or wedges. Serve warm or at room temperature.