3 Tbsp. extra virgin olive oil
1 tsp. sea salt, plus more for pasta water
pinch of red pepper flakes
zest of one small lemon
500gm large pasta shells
1 cup creme fraiche
200gm grated goats cheese, divided
fresh chopped flat leaf parsley
1/8 tsp. fresh grated nutmeg
1/4 cup grated parmesan cheese
Preheat the oven to 200C
Slice the zucchini 2cm thick. If there is a thicker end or seedy part of the squash, scoop the seeds out with a spoon, halve and slice those parts. Pile the zucchini on a rimmed baking sheet and drizzle with olive oil, sea salt, red pepper flakes and lemon zest. Toss to coat and spread evenly on the baking sheet. Roast for 25 minutes, tossing once halfway through, until you get a few browned edges. Remove to cool completely.
While the zucchini bakes, cook the pasta in well salted water until al dente. Drain and return to the pot. Let it cool to the touch, and then add the creme fraiche, half of the cheese, a handful of parsley, season with salt and pepper and the fresh grated nutmeg. Stir everything to mix well. Fold in zucchini.
Butter a baking dish and transfer the pasta mixture into it. Sprinkle the remaining cheese, parmesan and another few generous pinches of parsley over the top and bake in the oven for 20 minutes until the cheese is melted and bubbly. Let it sit for 5-10 minutes to set before serving.