Fry the zucchini

• Heat the olive oil in a frying pan.
• Fry the zucchini rounds until golden and tender, then drain on paper.

Cook the pasta

• Boil salted water in a stockpot and cook the pasta until al dente.
• Reserve a ladle of pasta water, then drain the pasta.

Toss with lemon and parmesan

• Return the pasta to the pot with the fried zucchini.
• Add the lemon zest, lemon juice and grated parmesan.
• Loosen with the reserved pasta water, season with black pepper and toss until creamy.

Serve

• Plate the pasta with extra parmesan and a little lemon zest.