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Arrange a rack in center of oven; preheat to 350°. In a large pot of boiling salted water, cook shells, stirring occasionally, until al dente according to package directions for stuffed shells.
In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned and softened, 5 to 7 minutes. Transfer to a large bowl and let cool slightly.
To bowl, add ricotta, Parmesan, corn, basil, ½ cup mozzarella, zest and juice from 1 lemon, and cooled zucchini mixture and stir to combine; generously season with salt and pepper.
Spread marinara sauce in the bottom of a 13" x 9" baking dish. Stuff each shell with about 2 Tbsp. ricotta mixture and arrange in baking dish. Top with remaining 1 cup mozzarella.
Bake stuffed shells until cheese is beginning to brown brown and sauce is bubbling, 25 to 30 minutes.
Top with basil leaves and zest from 1 lemon. Cut zested lemon into wedges and serve alongside. Let sit 5 minutes before serving.