Zucchini and Ham Ribbons

With vegetable peeler, peel zucchini into wide ribbons. Transfer zucchini ribbons to large bowl and add ham. If making ahead, cover and refrigerate up to 1 day. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cover and refrigerate lemon peel. Prepare pesto: In food processor with knife blade attached, pulse pistachios until finely chopped. Add basil, mint, garlic, lemon juice, and 1/8 teaspoon salt. Process until finely chopped. With machine running, slowly drizzle in oil and water. Puree until smooth, scraping down sides if necessary. If making ahead, cover and refrigerate up to 1 day. (If serving right away, transfer to bowl with zucchini and ham; toss until well combined.) To serve, spread each slice toasted baguette with about 1 teaspoon goat cheese. Sprinkle reserved lemon peel and 1/8 teaspoon freshly ground black pepper over toasts. Add pesto to zucchini and ham; toss until well combined. Serve with goat cheese toasts.