Bring a large pot of salty water to boil. Meanwhile, roughly slice ⅔ zucchini into rounds —the thickness doesn't matter but they should all be roughly the same size. Use a mandolin to thinly slice the remaining zucchini into very thin coins and set aside.
Heat a medium pan on high and add 2 tablespoon oil. Once hot, add the roughly sliced zucchinis and let cook until completely soft and slightly browned. The trick is to avoid stirring and instead let them brown on one side before tossing.
Transfer the zucchini to a blender and add 1 cup ricotta and the juice of 1 lemon. Set the pan aside, we're going to use it again in a minute. Blend the zucchini until smooth, then season with salt to taste. By now the water should be boiling. Drop the pasta and cook to al dente.
Back in the pan, add ¼ cup olive oil and heat on medium-high. Place a few sheets of paper towel on a large plate and set aside. Working in batches, add the thinly sliced zucchini and fry until deep golden brown. Transfer to the paper towel-lined plate and sprinkle with salt.
Reserve 2 cups pasta water and drain the rest. Transfer the cooked pasta back to the pot and top with zucchini cream sauce. Toss, gradually adding a bit of pasta water at a time, until the pasta is coated in a loose sauce. You might not use all the pasta water, but it should look a little looser than you think because it will thicken quickly on the plate.
Serve immediately topped with fried zucchini coins and enjoy!
