Bring 4-5 l salt water (1 teaspoon salt per litre) to the boil. Drain the corn in a sieve. Clean and wash the zucchini, cut into quarters lengthwise and chop into small pieces. Peel garlic and press it through a garlic press.
Cook the pasta in boiling salted water according to the package instructions.
Heat the oil in a frying pan. Fry the corn, zucchini and garlic for about 6 minutes while turning. Season with salt, pepper, basil, oregano and thyme. In the meantime, slice the cheese into thin shavings with a peeler.
Wash the lemon hot, dry and grate the peel. Halve the lemon and squeeze it.
Drain the pasta and put it back into the pot immediately. Mix the vegetable mixture, lemon peel and 1-2 tbsp. lemon juice well into the noodles. Sprinkle with cheese.