Turn up the heat under the zucchinis and add the vermouth (if using) or 4-5 tablespoons of the cooking water and let it bubble and evaporate. Add the
cream and lemon zest, and again let it bubble, reduce and thicken slightly. If it reduces too much, add another 1 -2 tablespoons cooking water. Add a squeeze or two of lemon juice as necessary and toss with the pasta and mint.