Use a spiralizer, julienne peeler, or box grater to cut the zucchini into long, spaghetti-like strips. Set aside.

Heat the oil in a large skillet set over medium-high heat. Add the shallot and cook 2-3 minutes, or until it begins to soften. Add the garlic and cook 1 minute. Add the zucchini; toss to combine. Cook 3-4 minutes, or until the zucchini softens.

Remove the pan from the heat and add the chopped herbs and lemon zest; season with cracked black pepper and toss well. Top with burrata and serve immediately.