Black Pepper Chitarra with Zucchini and Garlic Scapes

2 medium zucchini, julienned1 pound chitarra or spaghetti style pasta3 tablespoons olive oil10 cloves garlic, peeled and finely chopped1 1/2 teaspoons crushed red pepper flakes, plus more for garnish1 bunch garlic scapes, thinly sliced1/4 cup Pecorino Romano cheese, plus more for servingJuice and zest of 1 lemonKosher salt1/4 cup bread crumbs4 sprigs mint, leaves only, tornFreshly cracked black pepperWith a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Add the cheese and toss once more. If needed, add more pasta water to loosen the pasta.Stir in the lemon juice and zest. Taste and adjust the seasoning with salt if desired. To serve, evenly divide the pasta among four bowls. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes.