Using a peeler, shave half of the parmesan; grate the remaining. In a food processor, combine the grated cheese, lemon and clementine zests and juices, basil and mustard. With the machine on, drizzle in the EVOO.
Using a mandoline with a julienne blade, slice the zucchini into strands. Place in a bowl and toss with the almonds and dressing; top with the parmesan curls.