In a small bowl, combine all of the ingredients but the water and zest for the breadcrumbs and whisk together. Add in the water and use your hands to form a dough – it should end up in a ball. Place a small skillet over medium-high heat and once heated, crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 5 minutes or until breadcrumbs break up, harden and become “toasted.” Set aside in a bowl and stir in lemon zest.

Mash the anchovies and garlic to a paste on a cutting board (use a knife or pestle.) Add the paste to a large bowl along with the parsley, basil, and half of the olives and capers in a large bowl. Chop remaining olives and capers and add to the bowl, along with oil. Mix well; season sauce with salt and pepper.

Place a large skillet over medium-high heat and once heated, add in the zucchini noodles. Toss for 3-5 minutes or until cooked to your preference.

Add the zucchini pasta to the sauce. Season with pepper. Toss, adding parmesan a bit at a time, until sauce coats pasta.

Serve zucchini pasta topped with the prepared breadcrumbs.