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Lightly salt
Take out all the seeds in the zucchini
Cut them the same size as whatever pasta you're using
In a smoking hot pan, add a touch of olive oil
Char the edges but keep the crunchy texture
Place the zucchini on a plate to cool
For the pasta, I'm using Gemelli
Begin by lightly Browning sliced garlic and olive oil
Add a little chili flake for some background heat
Right before the garlic burns, add the grape tomatoes
Barely cook the tomatoes so they hold their shape
Season as you go and take off the heat after 2 minutes
Bring the sauce together on a low simmer
Add butter and some pasta water
Combine with the pasta and create an emulsion
The pasta was undercooked by 3 minutes, so finish it in the sauce
Let the tomatoes release their liquid, and then warm up the zucchini
Adjust with a little more pasta water if needed
When the gemelli is al dente, turn off the heat and finish with basil, parsley and pecorino
Right before serving, add lemon juice for a nice acid kick