In a large saucepan, heat the olive oil over medium-high heat until shimmering. Add the onion and season with salt. Cook, stirring frequently, until softened and beginning to turn translucent, about 10 minutes.

Add the grated zucchini and stir. Continue to cook while stirring frequently for 10-15 minutes until the zucchini has reduced to half of its size.

While the zucchini cooks, cook the linguine pasta according to package directions, leaving it on the al dente side. When finished, reserve at least 1 cup of pasta cooking liquid for the sauce.

When the pasta is done cooking, add it to the pot with the zucchini mixture, along with ½ cup of pasta cooking liquid. Add the mint and lemon zest and stir while cooking for 1 minute.

Turn off the heat and let stand for 1 minute. Add the parmesan cheese and stir, adding more pasta cooking liquid if needed to create a silky sauce.

Turn off the heat and let stand for 1 minute. Add the parmesan cheese and stir, adding more pasta cooking liquid if needed to create a silky sauce.