Start by washing and trimming the ends of 4 medium zucchinis. Use a box grater to shred the zucchinis into fine strands, placing them in a clean kitchen towel. Wring the towel tightly to remove excess moisture.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil is shimmering, add 1 chopped shallot and cook for about 2 minutes until translucent. Stir in the grated zucchini, sea salt, red pepper flakes, and black pepper. Cook for 15-20 minutes until thickened.

Add 4 grated cloves of garlic and sauté for an additional minute until fragrant but not browned.

Bring a pot of salted water to a boil. Add 12 ounces of spaghetti or bucatini pasta, cooking according to package instructions until al dente. Reserve about ½ cup of cooking water before draining.

Transfer the drained pasta to the skillet with the zucchini mixture. Toss to coat and add reserved pasta water, stirring over medium heat for 2-3 minutes until well combined and creamy.

Mix in ¾ cup of grated cheese and stir for another minute until melted. Squeeze in lemon juice and add lemon zest, adjusting seasoning with salt and pepper.

Remove from heat. Serve hot, garnished with fresh basil or mint leaves, and more lemon zest and cheese on top.