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In a large pan with high sides, add the olive oil over medium heat.
Once the olive oil is warmed through, add in the onion. Cook until it's golden and fragrant, about 5 minutes.
Add in the zucchini, mix it in with the onion and olive oil. Season with salt and pepper.
Add about 400-500mL of water (just enough to cover the zucchini).
Let the zucchini cook for about 7-10 minutes.
Remove about 2 cups of zucchini into a measuring cup and blend with an immersion blender until completely blended.
Add the blended zucchini back into the pan. Adjust for salt and pepper.
Once the liquid comes back to a boil, add in the pasta.
Cook the pasta. When the pasta starts drying out, add more warm water one ladle at a time. Continue this process until the pasta is cooked. Cook the pasta until it is done to your liking.
Remove from heat, and add grated parmigiano reggiano, lemon zest and basil. Stir once more.
Plate, top with more olive oil and parmigiano if desired. Enjoy!