Slice and salt the zucchini and let sit for 25 minutes to allow moisture to draw out. Then rinse and pat dry. Bring a large pot of salted water to boil the noodles. To a large shallow pan pour in the oil and heat the oil on medium. Add in the zucchini, let them brown up for about 4-6 minutes and then stir and flip them over to the other side. Once both sides are browned season with pepper and squeeze over half a lemon. Once pasta is cooked add in the noodles, and a ladle of pasta water and stir/toss to combine. Add in 1Tbsp butter, 1/3 C Pecorino Romano and a few more turns of black pepper. Add in the parsley. Plate with fresh torn basil leaves and extra Pecorino. Enjoy.
