Slice your zucchini as thin as you can get it lengthwise, I use a vegetable peeler. Thinly slice the bell pepper and green onion. Add to a large bowl with the corn, parsley, basil feta and red pepper flakes. Get your hands in there and toss, separating the zucchini strips with your hands as you go. They tend to stick together. Mix the olive oil, vinegar and salt together in a small bowl. Just before serving add the dressing and toss again. You can make this ahead of time and keep it in the fridge until your ready to serve, just wait to add the dressing until right before serving.