Wash and dry zucchini, cut off the ends then quarter lengthwise and cut into 3-4cm sticks.  Heat oil in a large frying pan.  Add zucchini and cook, stirring, for 3-4 minutes.  Add garlic and chilli and continue to cook until zucchini is starting to colour and soften.  Add lemon juice and zest and continue to cook, stirring, until the liquid has been absorbed.  Season with S and P, stir through the parsley and serve sprinkled with the pine nuts.