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Shallow fry the zucchini in olive oil until golden and crispy.
Transfer to a plate and season with salt.
Rub a large bowl with the garlic clove, then add the ricotta, grated Parmigiano, lemon zest, juice of ½ lemon, salt and pepper. Mix until smooth.
Cook the pasta until al dente. Add it straight into the bowl with a splash of pasta water.
Toss everything together until creamy, adding more pasta water if needed.
Plate and top with the crispy zucchini and fresh mint.