Pasta shells with zucchini and bacon

Ingredients:

• 340 g medium shell pasta
• 1 thick slice of day-old country bread, torn into pieces
• 3 tablespoons extra-virgin olive oil
• 2 tbsp chopped fresh mint
• 2 tsp. grated lemon zest
• 110 g pancetta, diced
• 1 red onion, finely chopped
• 1 large zucchini or squash, cut into 1cm pieces.
• 0.5 cup grated Parmesan (about 55 g)

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside about 1 1/4 cups of the pasta cooking water and discard the rest.
2. Meanwhile, pulse the breadcrumbs in a food processor until coarse crumbs form. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and cook for 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt, and a pinch of black pepper.
3. Wipe out the skillet and return to medium heat. Add 1 tablespoon of olive oil and the pancetta. Cook until the pancetta is crispy around the edges, about 2 minutes. Add the red onion and cook until it begins to soften, about 2 minutes.
4. Increase the heat to medium-high, add the zucchini, and season with 1/2 teaspoon salt and a pinch of black pepper. Cook, stirring, until the zucchini is lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved pasta water and cook until the zucchini is tender, 2 to 3 minutes.
5. Place the pasta in the skillet. Drizzle with the remaining 1 tablespoon of olive oil and toss, adding the remaining water if necessary to thin the sauce. Remove the skillet from the heat, stir in the cheese, the remaining 1 tablespoon of mint, and 1 teaspoon of lemon zest. Sprinkle with seasoned bread crumbs.