Using a food processor or box grater shred the zucchini, then peel the garlic cloves, mince the shallot., and juice the lemon.
Place a large pot over medium-high heat. Add the oil and then the zucchini. Stir and allow to cook for 2 minutes.
Add the salt & pepper the pot and stir to combine. The salt will help to release the liquid from the zucchini.
Place the lemon juice, garlic cloves, and shallot into the pot with the zucchini and bring the mixture to a gentle simmer. Simmer for 2-3 minutes.
After simmering add the basil leaves and continue to simmer for another 2-3 minutes.
Add the heavy cream and stir to combine, simmer for another 2 minutes.
Lower the temperature and using an immersion blender, blend the ingredients until they are smooth but maintain a little texture. Simmer for 1-2 minutes just to reduce excess moisture.
Finally remove the sauce from the heat and stir in the shredded parmesan cheese. Taste and adjust the salt and pepper. Serve the sauce over pasta and enjoy!
