Cut each zucchini into pieces that are roughly the same size and shape of your pasta. You can prepare the zucchini a day or two in advance and store it in an airtight container in the fridge.
Bring a pot of water to a boil, tossing in a generous amount of salt. Cook the pasta according to the label - i like to go with the lowest number in the given range so that the pasta comes out of the water slightly al dente.
Stir in both cheeses and the cooked pasta. Season with salt and lots of black pepper. Serve immediately.
Notes
* I use Gemelli pasta for this because i really like the zucchini cut in this way - it cooks beautifully and does not fall apart. If you can't find gemelli or want to use something else there is no law against it, just cut your zucchini to match the pasta's shape.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/zucchini-pasta-w-parmesan-black-pepper/