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Roughly chop the zucchini.
Slice the garlic and shallot.
Heat olive oil in a large pot and cook the garlic and shallot until translucent.
Add the anchovies and cook until dissolved.
Add the zucchini, salt, pepper, and chili flakes. Cook, stirring occasionally, until the zucchini is very soft and mushy, about 30-40 minutes.
Cook the pasta according to package instructions. Drain and add the pasta directly to the zucchini sauce.
Add some of the pasta cooking water to the sauce to create a creamy consistency.
Stir in the parmesan cheese.
Finish with a squeeze of lemon juice and some fresh basil.