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

In a large pot, bring salted water to a boil. Cook pasta until al dente (8–10 minutes). Drain and rinse under cold water.

Heat oil in a skillet. Sauté red onion with a pinch of salt for about 5 minutes until softened. Transfer to the pasta bowl.

In the same skillet, cook zucchini rounds and halved lemons for 3–4 minutes per side until caramelized.

In a blender, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso, olive oil, lemon juice, and salt. Blend until smooth.

Pour half of the dressing over the pasta mixture and toss gently. Serve with additional dressing on the side.