To a large dutch oven or medium saucepan, heat a tablespoon of olive oil over medium-high heat. When the oil shimmers, add the ribbons of zucchini and cook until lightly browned, flipping halfway through, about 2 to 3 minutes. Remove and set aside. Add more oil if needed (I added about a teaspoon more) and when hot, add the cherry tomatoes. Cook until slightly softened, about 2 minutes. Remove and salt both the zucchini and the tomatoes. (If the bottom of the pan is super browned, feel free to give it a rinse!)
To the same dutch oven or medium saucepan, add the pasta (if it doesn’t lay flat, then break it in half), water, chicken broth, shallot, garlic, salt and crushed red pepper
Turn the heat to high and leave it uncovered. When the water comes to a boil, set your timer to 6 minutes. While it’s cooking, stir it with a pair of tongs often. This will ensure even cooking with the noodles.
At the 6 minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so more. Then turn the heat off. Stir in the yogurt, 1 teaspoon olive oil, lemon zest and ricotta salata; allow it to rest for about a minute. This allows the pasta to soak up any of the residual liquid. Give it a taste and adjust the salt according to taste (I added about a teaspoon more). Lastly, add the cooked zucchini and cherry tomatoes and toss one last time. Divide amongst bowls and top with the bread crumbs.