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Fry the zucchini in a decent amount of olive oil, reserving some for a fragrant oil to top the broth.
Remove the fried zucchini and drain on paper towel.
Mix the lemon zest and basil through the hot zucchini, and season with salt to taste.
Cook the pasta according to the packet instructions and reserve some pasta water.
Add the fried zucchini to the hot drained pasta and add the reserved pasta water, then stir vigorously until silky.
For the broth, blend 1 cup of hot chicken broth (let the steam escape so your blender doesn't explode), two big tablespoons of Greek yogurt, juice of half a lemon and more zest.
Ladle the broth over the pasta and top with herbs, more lemon juice, pepper (and salt if needed), and the fragrant oil.