Prepare the zucchini: Grate your zucchini on the large holes of a box grater. Place the grated zucchini in a clean tea towel or a piece of muslin, gather the corners, and squeeze firmly over the sink. You'll be surprised how much pale green liquid comes out—discard it. This is the secret to avoiding a watery sauce; expect the patties of zucchini to feel dry and compacted.

Start the pasta water: Fill a large pot with water, bring it to a rolling boil over high heat, and season generously with salt—it should taste like the sea. The sound of the water bubbling fiercely is your cue that it's ready. Add your pasta and cook according to the packet instructions until al dente. Reserve two cups of the starchy pasta water before draining—this liquid gold will help bind the sauce.

Caramelise the zucchini: While the pasta boils, set a large frying pan over medium heat and add the butter and olive oil. Watch the butter melt and foam gently—when it smells nutty and the foam subsides, add the squeezed zucchini. Spread it into an even layer and let it cook undisturbed for 4 minutes. You want the underside to turn a deep, golden brown with crispy edges. The sound of it sizzling and the scent of toasted butter should fill your kitchen. Toss and repeat for another 3-4 minutes until the zucchini is patchily caramelised and fragrant.

Add the aromatics: Push the zucchini to one side of the pan and add the sliced garlic and chilli flakes (if using). Cook for 30 seconds until the garlic is fragrant but not coloured—you'll smell it immediately. Stir everything together and take the pan off the heat momentarily.

Create the creamy base: In a large mixing bowl, combine the ricotta, half the grated Parmesan, the lemon zest, half the chopped mint, and a good crack of black pepper. Stir until smooth. The mixture should be thick, pale, and smell citrusy and fresh.

Bring it all together: Drain your pasta (reserving that water!) and tip the hot pasta directly into the bowl with the ricotta mixture. Toss vigorously with tongs—the heat from the pasta will soften the ricotta into a creamy coating. Add the caramelised zucchini and garlic, then pour in about 150ml of the reserved pasta water. Toss again. Watch as the sauce transforms from thick dollops into a silky, glossy blanket that clings to every piece of pasta. If it looks too thick, add another splash of pasta water until it flows like double cream.

Finish and serve: Taste and adjust seasoning with salt and pepper. Tip in the torn basil and remaining mint, toss once more, then serve immediately in warm bowls. Grate a generous amount of extra Parmesan over the top and finish with a twist of black pepper. The final dish should look creamy, flecked with green herbs and golden zucchini, and smell utterly irresistible.