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In a large skillet over medium heat, warm olive oil. Add the zucchini with a generous pinch of salt and pepper and garlic powder, and cook for about 5 minutes, then add the water. Reduce heat to medium-low and cook another 10 minutes, stirring occasionally, until very soft and lightly golden.
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Reserve about 1 cup pasta water before draining.
In a blender, add the cooked zucchini, burrata, Parmigiano, lemon juice and zest, garlic, basil and ½ cup pasta water. Blend until completely smooth and silky. Add more pasta water, as needed, until the sauce becomes glossy and pourable. Taste and adjust with salt, pepper, lemon and/or Parmigiano.
Drain the pasta and add it back to the pot. Then add the sauce and stir until coated well.
Serve with some more fresh grated cheese and top with some more fresh basil.