In a small bowl mix together 1 tbsp. of Parmesan cheese and lemon zest. Set aside.
Cook peas as per bag instructions and transfer to a food processor or blender. Add to the blender; basil, garlic, lemon juice, remaining parmesan cheese, pine nuts and olive oil. Season with salt and pepper.
In a large sauté pan over medium heat, cook zucchini for 7 minutes, until liquid has evaporated. Stir in desired amount of pesto, tomatoes and bocconcini. Transfer to a serving platter or to two dinner plates. Sprinkle with crispy pancetta and lemon zest parmesan. Garnish with basil leaves.
Store extra pesto in freezer for 1 month, or fridge up to 3 days