Cut zucchini into matchstick-size pieces; set aside. In skillet, toast pine nuts over medium heat, stirring constantly, for about 3 minutes or until golden. Remove and set aside.
Add oil to skillet and heat; cook zucchini, garlic and basil, stirring often, for 2 to 4 minutes or until tender-crisp. Season with salt and pepper to taste. Transfer to warmed bowl; sprinkle with cheese and nuts.