Arrange the slices of zucchini on individual serving plates in a rosette. Sprinkle very lightly with salt and pepper. Sprinkle the minced garlic over the zucchini. Then squeeze a little lemon juice over the zucchini followed by a sprinkling of a few drops of oil. Set the plates aside for an hour or so in the refrigerator.
Just before serving, arrange the onion wedges on the plates. Sprinkle a little of the minced onion greens, followed by the pine nuts and the cheese.