Begin by grating approximately 4 medium zucchinis using a box grater or food processor. Wring out the excess moisture using a clean kitchen towel.

In a skillet, heat 3 tablespoons of olive oil over medium heat. Sauté shallots for about 2 minutes, then add grated zucchini, sea salt, red pepper flakes, and black pepper. Cook until thick.

Once jammy, stir in grated garlic and sauté for an additional 2 minutes.

In a separate pot, bring salted water to a boil and cook spaghetti or bucatini al dente, about 8-10 minutes. Reserve ½ cup of pasta water.

Transfer pasta to the skillet with zucchini. Add reserved pasta water and cheese, tossing gently until coated.

Remove from heat and stir in lemon juice and zest. Serve hot, garnished with basil and/or mint.