Whisk all the dressing ingredients together and set aside in the fridge until ready to use.
Use a vegetable peeler to create ribbons of zucchini. Place in a large bowl and season with salt and pepper. Allow to rest for 30 minutes in the fridge to draw out the excess moisture.
Bring a frying pan to medium heat and add in the pine nuts. Toast in the pan for about 5 minutes, shaking the pan often, to lightly brown on all sides.
Drain the zucchini from it's accumulated juices. Stir in as much of the dressing as needed for your personal tastes and toss to combine.
Split the zucchini into serving bowls and top with the pine nuts and mint.