Grind the almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped.
Add the lemon juice, salt, and olive oil and pulse the machine a few times, until combined. Pour the dressing in the bottom of a large salad bowl, and let it roll up and around the sides.
Using a vegetable peeler (a Y-peeler or mandoline if you have it) and working from the top to bottom of each zucchini, slice the zucchini into ribbons (About 1/16 inch thick). Place the ribbons in dressing coated bowl.
Toss the ribbons gently - frankly, your hands are best for this as they won't break up the ribbons wile tossing them - attempting to coat the zucchini as evenly as possible with the dressing.
Serve at room temperature.
Recipe by Weekend Table at https://weekendtable.com/2013/05/10/zucchini-ribbons-with-almond-pesto/