Preparation Steps

• Prepare the zucchini. Grate with a box grater then place in a tea towel or muslin cloth and squeeze as much water out as you can. After squeezing I had 440 grams of grated zucchini. A bit more or less is fine!
• Heat the olive oil in a large skillet that will fit all the pasta on a medium heat and add the zucchini, onion and garlic.
• Lower the heat, add a couple of big pinches of salt and gently cook down for 20 - 25 minutes until pretty much all of the moisture is gone and it is thick and jammy. Adjust your heat as needed, a low heat will be best.
• Stir every couple of minutes and you know it is ready when it is sticking to the bottom of the pan.
• Remove the mixture from the pan and set aside in a bowl.
• While zucchini is cooking, cook your pasta, reserving a cup of the pasta water before draining.
• Add the cream to the empty pan the zucchini was in and bring to a very gentle simmer, it should never boil at any point so keep your heat low.
• Add the finely grated parmesan in 2 - 3 separate lots, letting it melt in between each addition.
• Add the black pepper and lemon juice and mix in quickly.
• Add ¼ cup of pasta water and mix. Let it gently simmer for a minute or two to thicken slightly.
• Add the zucchini mixture to the cream and mix in well then add your cooked pasta and toss well.
• Season with salt to taste.
• Let it very gently bubble away for a min or two and add another ¼ cup pasta water to loosen if needed.
• Toss the basil leaves through right before serving and serve with lemon zest and extra parmesan on top.