Bring a large pot of salted water to a rolling boil. Cook dry spaghetti until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain pasta, and set aside.

Heat 2 tablespoons of olive oil in a sauté pan over high heat. Add diced zucchini for caramelization.

Add 1 tablespoon more olive oil, stir zucchini gently, and cook for another 2 minutes until golden brown.

Lower heat to medium, add minced garlic, lemon zest, salt, and black pepper. Stir and cover for about 7 minutes.

Stir in lemon juice, then add spaghetti and reserved pasta water. Toss well to combine and create a creamy texture.

Serve warm, garnished with fresh basil, chili flakes, extra cheese, and a drizzle of olive oil.