Preheat over to 350 degrees F.
In a large of boiling, salted water, cook pasta until tender, about 8 to 10 minutes. Strain and set aside.
In a new pot of boiling, salted water, blanch the peas until tender, about 2 to 3 minutes. Strain and shock in a bowl of ice water until completely cooled.
In a high-speed blender, blend basil and olive oil. Add the peas, lemon zest, spices and salt. Blend until smooth.
In a medium bowl, add in 2 cups of the ricotta and fold in the the pea-basil oil until well-combined.
In an oiled 9x13-inch baking dish, spread a thin layer of oil. Top with a single layer of pasta sheets, then a layer of zucchini, then the pea sauce. Repeat the layers until the baking dish is full and the majority of components are used up.
Shingle the zucchini on top, dollop with the last half cup of ricotta cheese in several spots, season with za'atar and drizzle with oil.
