Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.

Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.

Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add 1/2 cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.

Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.

Serve topped with the herbs, the reserved lemon zest, and more cheese.