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 on medium. Add the zucchini and let them brown up for about 4-6 minutes, 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 the pasta is cooked, add in the noodles and a ladle of pasta water, stir/toss to combine. Add in 1 tablespoon butter, ⅓ cup Pecorino Romano, and a few more turns of black pepper. Add in the parsley.
Plate with fresh torn basil leaves and extra Pecorino.
Enjoy!
