Prepare Zucchini: Using a mandoline or vegetable peeler, slice the zucchini into ribbons. Aim for thin slices.

Make Dressing: In a small bowl, whisk together olive oil, lemon juice, 1 tablespoon parsley, 1 tablespoon chives, garlic powder, sea salt, and black pepper.

Marinate Zucchini: Place zucchini ribbons and halved tomatoes in a bowl.

Pour the dressing over them and gently toss together.

Let it marinate for 5 minutes.

Toast Pine Nuts: While the zucchini mixture is marinating, toast pine nuts in a small skillet over medium heat.

Toast for 3-5 minutes until lightly browned, stirring often to prevent burning.

Assemble Salad: Plate the marinated zucchini and tomatoes.

Top with shaved parmesan (if using), toasted pine nuts, remaining 1 tablespoon chives, and remaining 1 tablespoon parsley.