Preheat oven to 450 F. Line a baking sheet with parchment paper.
In a large bowl, add finely chopped zucchini, pork, panko crumbs, herbs, and salt and pepper. Mix well with hands. Add a bit of olive oil to your hands, and take 2 tbsp of the mixture at a time, rolling into meatballs.
Arrange the meatballs on the baking sheet, and pop into the oven with lemon slices. Bake for 15 minutes, shuffling around the meatballs on the pan at the 10-minute mark.
Meanwhile, bring a large pot of boiling, salted water to a boil. Add linguini and allow to cook, about 8 minutes until the pasta is tender but firm. Drain, reserving about 1/2 cup of pasta water.
In the bottom of a large bowl, whisk remaining oil, lemon juice, salt and pepper. Add pasta and toss well, adding pasta water and lemon zest as you go. Continue tossing until pasta is coated in the lemon sauce.
Sprinkle generously with basil and crumbled goat cheese. Add a crack of pepper. Top with the meatballs and serve immediately.
