Bring large pot of salted water to boil for pasta. Combine zucchini, lemon juice, just ½ tbsp Aleppo pepper, and a pinch of salt in medium bowl and gently toss. (TIP: Add more Aleppo pepper if you prefer more spice.)

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add green beans and cook until browned in places, about 3 to 4 minutes. Add ¼ cup water and reduce heat to low. Continue to cook until green beans are crisp-tender, about 2 to 3 minutes. Season to taste with salt and pepper and transfer to plate. Wipe skillet clean and set aside for step 4.

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Drain and shake off any excess water.

Heat 1 tbsp olive oil in same skillet over medium heat. Add gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add charred green beans and pesto and toss to combine. Season to taste with salt and pepper.

Divide gnocchi al pesto with charred green beans between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.