In a small bowl, combine the freshly zested lemon and juice with finely grated garlic, a pinch of salt, and a dash of pepper. Whisk in ¼ cup of extra virgin olive oil until emulsified.

Using a sharp vegetable peeler or mandoline, slice small zucchinis and yellow squash into long, thin ribbons, about 1/8 inch thick.

Gently toss the zucchini and squash ribbons with the prepared dressing in a large bowl. Let marinate for 15-20 minutes.

Fold in half of the fresh basil leaves and chopped hazelnuts into the zucchini ribbons.

Transfer to a serving platter, arrange artfully, and sprinkle with remaining basil leaves, hazelnuts, and shavings of Parmigiano Reggiano cheese.