Bring a large pot of salted water to a boil. Add the dry pasta and cook according to the package instructions until al dente. Before draining, reserve one cup of the pasta cooking water. Drain the pasta and set aside. To prevent sticking, toss the cooked pasta with a drizzle of olive oil while you prepare the sauce.
While the pasta cooks, trim the ends of the zucchini and halve them lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or the shredder blade of a food processor. Set the shredded zucchini aside.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. When hot, add the diced sweet onion and sauté for about 3 minutes until softened. Add a pinch of crushed red pepper flakes and the minced garlic, cooking for an additional minute until fragrant.
Add the shredded zucchini to the skillet along with the kosher salt, ground black pepper, and half of the chopped fresh basil, oregano, and mint. Increase the heat to bring the mixture to a gentle simmer, then cover and reduce to medium-low heat. Cook for about 15 minutes, stirring occasionally.
After 15 minutes, remove the cover and stir in the heavy cream along with the remaining chopped basil, oregano, and mint. Allow the sauce to warm through and thicken slightly over the heat.
Stir the finely grated Romano cheese into the hot zucchini sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency. Toss the cooked pasta with the sauce, or serve the sauce spooned over the pasta.
Sprinkle the extra fresh basil, oregano, and mint over the top just before serving for added brightness and flavor.