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Bring a large pot of salted water to a boil. In a large, deep frypan, heat the sunflower oil over medium-high heat. Fry zucchini slices in 2 separate batches (do not crowd them) for 3 minutes or until golden brown on both sides. Transfer to a colander to drain, discarding oil. Tip zucchini slices into a bowl, pour vinegar on top and stir. Set aside.
In the pot of boiling water, blanch edamame for 3 minutes. Remove with a slotted spoon, refresh under running cold water and set aside to dry. Keep water boiling in pot.
In a food processor, combine half the basil, all the parsley and the olive oil. Season with salt flakes and freshly ground black pepper and whiz until smooth.
Cook pasta in boiling water until al dente, then drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season. Stir in remaining basil leaves before serving.