Julienne your zucchini using your preferred method.
Cook the pasta in boiling, salted water according to the package instructions, then drain in a colander, reserving a little of the cooking water.
While the pasta is cooking, heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the capers, and cook until crisp. Remove with a slotted spoon and place on a paper towel to cool.
Heat the remaining tablespoon of oil in the pan, and cook the zucchini, garlic, and pepper flakes, until just tender, 1-3 minutes.
Toss the zucchini with the drained pasta, along with the herbs. Season with salt and pepper. Add the butter, 1/4 cup of the reserved cooking water, and half the cheese and mix well. Serve immediately, sprinkled with the remaining cheese and fried capers.