Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of pasta water before draining. Toss with a little olive oil to prevent sticking.

Trim and halve the zucchini, remove seeds, then shred using a grater or food processor. Set aside.

Heat olive oil in a large skillet over medium-high heat. Sauté diced onion for about 3 minutes until softened, then add red pepper flakes and garlic. Cook briefly until fragrant, lowering heat if needed to prevent burning.

Add the shredded zucchini, salt, pepper, and half of the herbs. Bring to a gentle bubble, cover, and cook on medium-low for 15 minutes, stirring occasionally until softened.

Remove the lid and stir in the heavy cream and remaining herbs. Let the sauce warm through and thicken slightly.

Add the Romano cheese and stir until melted. If the sauce is too thick, gradually add reserved pasta water until smooth and silky.

Toss the pasta with the sauce or serve the sauce over it. Finish with a sprinkle of fresh herbs before serving.