Trim the zucchini, descarding the ends, then grate coarsely on a box grater.

Cook the pasta in plenty of salted boiling water until al dente, about three minutes.

Heat the oil in a non-stick frying pan and add the zucchini, capers, lemon rind and sea salt.

Toss well over medium heat for 5 minutes until soft and hot.

Drain the pasta, reserving a ladleful of pasta water. Add the pasta to the pan and toss well over medium heat, adding a little pasta water if necessary.

Divide between four warm plates, add a small knob of butter and scatter with parsley and black pepper.

Serve with parmigiano.