Preheat the oven to 400 degrees.
Chop zucchini into dimes, place on a baking tin, sprinkle with olive oil and salt and place in the oven.
Boil salted water, cook pasta.
Zest two lemons and place the zest to the side.
Meanwhile, combine juice of lemons, 1/2 cup of parmesan cheese, 1/2 cup of olive oil and whisk together.
Drain pasta, saving 1/2 cup of pasta water.
Combine pasta water and lemon sauce in a saucepan and cooking over low heat until it thickens.
When sauce has thickened, pour over pasta. Garnish with thyme/basil and zest.