Bring a large pot of salted water to a boil and cook the dry pasta until al dente according to package directions. Reserve one cup of pasta water, then drain the pasta and set aside.

Trim the ends of zucchini, halve them lengthwise, remove seeds, and shred using a box grater or food processor. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until softened, about 3 minutes.

Add crushed red pepper flakes and minced garlic to the skillet and cook for 1 minute until fragrant.

Add shredded zucchini, kosher salt, black pepper, half the chopped basil, oregano, and mint to the skillet. Bring to a gentle bubble, cover, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally.

Remove the cover and stir in the heavy cream along with the remaining chopped herbs. Heat through until the sauce thickens slightly.

Stir in grated Romano cheese. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.

Toss the cooked pasta with the zucchini sauce or serve sauce spooned over pasta. Garnish with extra fresh basil, oregano, and mint before serving.