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Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
Add the panko breadcrumbs and salt; toast until golden brown.
Add the juice of ½ lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.
Bring a large pot of water to a boil.
Heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant.
Add the cherry tomatoes and salt to the pan and simmer over medium-low heat.
Grate the zucchini using a box grater while the tomatoes cook.
When the tomatoes begin to split, add the zucchini to the pan and sauté until it's fully cooked.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan with the cherry tomatoes and zucchini.
Add the lemon juice and ¼ cup of pasta water and toss on medium heat.
Add the scamorza (or cheese of your choosing) and more pasta water as needed, ¼ cup at a time.
Plate and top with stracciatella, pesto, breadcrumbs and basil.