Slice each zucchini in half and then cut each half vertically into thin long ribbons of zucchini. Slice each ribbon in half vertically.  In a medium bowl combine the sliced zucchini and mushrooms.  For the dressing, combine the chives, basil, olive oil, lemon juice, shallot, and balsamic vinegar.  Pour over the zucchini and mushrooms.  Let stand at room temperature for 30 minutes.  Salt and pepper, to taste.  Top with grated Parmesan, crushed nuts and dried cherries, or toppings of your choice. Serve.