Remove the ends of the zucchini, and spiralize into noodles. Option to cut the noodles in half to prevent super long strands.

Place zucchini in a colander and sprinkle with 1/4 teaspoon of salt. Toss to coat, and allow the zucchini to sweat for 15 minutes.

Place zucchini noodles in a damp paper towel and very gentle ring to release excess liquid.

While the zucchini is sweating, place basil, pine nuts, garlic, pepper, and remaining 1/4 teaspoon of salt to a food processor, and pulse to coarsely chop.

Turn the food processor on, and slowly pour the olive oil in just until incorporated. Stop the processor and scrape down the sides.

Add them lemon juice and parmesan, and continue to process just until combined. Taste and adjust salt/pepper to your liking.

Toss the zucchini noodles in a bowl, along with tomatoes, mozzarella balls, and pesto. Toss to coat, then top with toasted pine nuts. Enjoy!