Slice the zucchini into thin rounds and sprinkle with salt. Let sit for 5-10 minutes, then pat dry with paper towels.

Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Heat olive oil in a skillet over medium heat. Sauté chopped red onion for 3-5 minutes until softened, then combine in a mixing bowl.

In the same skillet, add salted zucchini and lemon zest. Cook for 5-7 minutes until slightly browned and fragrant.

Blend basil, parsley, garlic, pepitas, yogurt, miso paste, lemon juice, and olive oil until smooth.

Pour half the dressing over the pasta and vegetables in the bowl. Toss gently to coat.

Taste and add more dressing as needed before serving.