Fill a large pot with water, cover it, and bring it to a boil over high heat.

When the water boils, add enough salt so the water tastes lightly seasoned.

Add the fusilli to the boiling water and stir right away so it does not stick together. Cook until just tender, about 10 to 11 minutes or according to the package.

While the pasta cooks, set a large skillet over medium-high heat and add the olive oil.

Put the sliced zucchini into the skillet in an even layer. Cook without stirring for 3 minutes so the first side can brown.

Stir the zucchini and keep cooking for 3 to 4 minutes, until the slices are tender and have golden spots.

Add the red onion to the skillet. Cook for 2 to 3 minutes, stirring often, until the onion softens.

Add the sliced garlic and red pepper flakes to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the olives and half of the lemon zest to the skillet. Stir for 1 minute to warm the olives and coat everything in the oil.

Scoop 1 cup of the pasta water into a mug or heatproof measuring cup and set it near the stove.

Drain the fusilli in a colander.

Add the drained fusilli to the skillet with the zucchini mixture.