Bring a large pot of salted water to boil over high heat.

Fry the zucchini: Meanwhile, heat frying oil in large skillet over medium-high heat. Fry zucchini slices in batches for about 3-4 minutes, flipping once, 'til golden brown on both sides. Drain zucchini in a colander and sprinkle with a couple pinches of salt. Transfer to a large bowl and pour white wine vinegar on top.

Make the herb sauce: combine the basil, parsley, garlic, and olive oil in a food processor or blender. Process or blend 'til smooth and season with salt and pepper.

Cook the edamame: In boiling water, boil edamame for 3 minutes (frozen peas for 3-4 minutes). Use a handled strainer to remove edamame and run cooler water over until lukewarm. Set aside.

Cook the pasta: cook pasta according to package directions. Be careful - gluten-free pasta is more likely to overcook, so keep an eye on it. After pasta is cooked, drain and rinse with warm water. Toss with 1/2 tablespoon olive oil.

Transfer pasta back to empty pot. Add fried zucchini and any juices, herb sauce, edamame or peas, lemon zest, lemon juice, capers and mozzarella. Stir gently together, then season generously with salt and pepper.