In a sauté pan over low heat, warm 2 tablespoons of extra virgin olive oil. Add 1 minced garlic clove, sautéing for 1-2 minutes until fragrant and golden. Toss in 1/2 cup of panko breadcrumbs and 1/4 teaspoon of salt, stirring continuously until the mixture is lightly browned (about 3-5 minutes). Pour in the juice of 1/2 lemon and continue to toast until absorbed for an additional 2-3 minutes.

Fill a large pot with water, add salt generously, and bring it to a rolling boil. Carefully add the fusilli and cook until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water and strain the fusilli in a colander.

In a large sauté pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the halved cherry tomatoes and a sprinkle of sea salt, allowing them to simmer until they begin to split (about 3-4 minutes). Once the tomatoes are soft, mix in the grated zucchini and the remaining minced garlic, cooking for another 3-4 minutes until the zucchini is tender.

Stir in the cooked fusilli into the sauté pan with the tomatoes and zucchini. Add the fresh juice of 1 lemon and gradually incorporate some of the reserved pasta water as needed. Toss everything together over medium heat, ensuring that the pasta is well-coated with the vegetable mixture, and cook for 2-3 minutes to meld flavors.

Remove the pan from heat and gently fold in 1/4 cup of grated smoked scamorza until it melts into the pasta, creating a creamy texture. Adjust the consistency with more reserved pasta water if desired. Transfer the Farmers Market Fusilli to serving plates, then top generously with 4 oz. of stracciatella, 1/2 cup of basil pesto, crispy lemon-garlic panko, and some torn basil leaves for a fresh finishing touch.