Cook pasta according to package directions.

Meanwhile, heat cooking wine in a large skillet over medium heat. Mince the onion, and add it to the pan. Cook for a couple of minutes until lightly browned.

While onion cooks, dice the zucchini and tomato. Add to the cooking wine, and cook until veggies are softened, 5-7 minutes. Add the basil, then remove from heat.

In a small pan, melt the butter. Add breadcrumbs and cook over medium-low heat until toasted, stirring often. Add grated parmesan cheese, mix to combine, then remove from heat.

Once pasta is done cooking, drain and return back to pot.

Add the veggie mixture to the pasta.

Mix ricotta cheese with lemon zest, then add to the pasta. Add salt and pepper. Combine well.

Pour into a serving dish, then sprinkle the bread crumbs on top. Enjoy immediately.