Sauté the shallots and garlic in the olive oil until fragrant, but not yet brown. Add the rice, and stir constantly until the rice has started to become translucent, 1-2 minutes. Add the wine and stir continuously until the liquid has mostly been absorbed. Add the broth 1/2 cup at a time, stirring regularly between each pour, and waiting until the liquid has been mostly absorbed between adds.
Once the rice has reached almost the desired consistency (~3 cups of broth), add the zucchini and stir gently into the risotto. Add the remaining broth in the same manner as the rest, until the desired consistency is reached, then remove from the heat and stir in the parmesan cheese.
Turn out into a serving platter, top with the basil and pesto, and serve.