preheat oven to 450°F. place zucchini on a sheet pan. drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper to taste. roast for 10 to 15 minutes, stirring once. remove from oven and set aside.

in a 12 inch saute pan, heat 1 tablespoon olive oil. sauteed onions over medium low heat for 5 minutes or until translucent. add garlic and saute 1 minute. Stir in zucchini and lemon zest . Remove pan from heat.

melt butter in small skillet over low heat. add bread crumbs and ssaute until lightly browned. let cool, stir in mint and set aside.

bring a large pot of salted water to a boil. add pasta and cook for 9 minutes . Drain, reserving 1/4 cup of pasta cooking water . Add pasta to zucchini mixture . add olives and reserved water . Bring to a simmer. Reduce heat to low and sprinkle in cheese. Toss pasta until cheese melts. Divide between 2 bowls. Top with bread crumbs .