Bring a large pot of generously salted water to a boil.

Prepare Lemony Panko Topping: heat 1 Tbsp. olive oil in a large skillet over medium. Add panko and cook, stirring often, until golden brown and toasted, about 3 to 5 minutes. Transfer to a bowl and stir in lemon zest and a pinch of salt. Set aside.

Caramelize Zucchini: Using the same pan, heat 2 Tbsp. olive oil over medium heat. Add zucchini and cook, stirring only occasionally, until golden brown, about 10 to 12 minutes. Season zucchini with salt and black pepper and transfer it to a bowl.

Add remaining 1 Tbsp. olive oil to pan, along with shallots and garlic. Cook until aromatic, about 2 to 3 minutes. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add heavy cream and a good pinch of salt and black pepper. Cook 2 minutes, scrapping to release any browned bits from the bottom of the pan.

Add the pasta and ½ cup of the reserved pasta water, toss well, and cook over medium-low heat until the sauce comes together, about 2 minutes. Stir in Parmigiano-Reggiano cheese, fresh basil, lemon juice, and about two-thirds of the zucchini.

Add additional pasta water, a few tablespoons at a time, if needed for a saucier consistency. Taste and season with additional salt and black pepper, if needed.

Spoon pasta into bowls and garnish with reserved caramelized zucchini, a sprinkle of lemony panko, extra fresh basil, and extra freshly grated Parmigiano-Reggiano cheese. Finish with a drizzle of extra-virgin olive oil and cracked black pepper, if desired.