Preparation

• Freshly grate the zucchini. Place it in a large kitchen towel and squeeze out as much of the liquid as possible.
• Heat the butter and olive oil in a large skillet or dutch oven over medium heat. Add the zucchini with a big pinch of salt and pepper. Stir to toss. Cook, stirring over, until the zucchini melts down and becomes caramelized, about 20 to 25 minutes. Stir in the garlic.
• While the zucchini cooks, bring a pot of salted water to a boil and cook the bucatini. When it’s finished, reserve 2 cups of the starchy pasta water.
• Transfer the pasta to the pan with the zucchini - you can take it right from the pot and place it in the zucchini skillet. Add 1 cup of the reserved water and the heavy cream. Stir and toss until combined. Stir in the lemon zest and the finely grated parmesan.
• Add another ½ cup of the starchy water, stirring to combine. Add in the fresh basil and chives. Taste and if needed, add in more salt, pepper or lemon zest or parmesan.
• Top the pasta with the shaved parmesan and a bunch of fresh basil. Serve immediately!