Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, and pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.

Using a mandolin, shave the un-peeled zucchini into thin coins.

Toss the zucchini, scallions, and some of the vinaigrette together (use as much or little of the dressing as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.

Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

Cover leftover dressing and store it at room temperature.