Ravioli with Roasted Zucchini and Corn

Heat oven to 450 degrees F and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice the zest. In a large bowl, toss together the zucchini, garlic, and lemon zest with the olive oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the Parmesan. Transfer the mixture to a large rimmed baking sheet and arrange in a single layer. Roast (without stirring) for 14 minutes. Scatter the corn over the zucchini and toss to combine. Roast until the zucchini is golden brown and tender, 3 minutes more. Meanwhile, cook the ravioli in the pot of boiling water according to package directions. Transfer the ravioli to plates and spoon the zucchini mixture over the top. Sprinkle with the basil and additional Parmesan, if desired.