Method

Sauté zucchini

1. Heat about 1 tbsp oil in pan over medium heat.
2. Wash courgettes and cut in 1/2 cm thick (0.2 inches).
3. Add courgettes to the pan, with a generous pinch of salt. Sauté for 40min, stirring occasionally. You want to courgettes to get a nice caramelisation (soft and brown but not burnt). If some slices look like they are starting to burn, remove them from the pan and keep to the side to add back to the courgette mix later.

Cook the pasta (once the zucchini are ready or almost ready)

1. Bring a large saucepan of water to a boil and season generously (it should taste like the ocean).
2. Cook spaghetti to packet instruction, removing them 1 min before instructed.

Make the sauce (whilst the pasta is cooking) and assemble

1. Heat 2 tbsp of olive oil in a pan over medium heat.
2. Mince 2 cloves of garlic, zest the lemon, and grate parmesan.
3. Sauté lemon zest and garlic in the pan for 20sc.
4. Add 1/2 cup of past cooking water and juice of the lemon.
5. Bring to a boil and remove from heat.
6. Add parmesan and mix well.
7. Add a generous dose of freshly ground pepper.
8. Add cooked zucchini.
9. With tongs grab the pasta and add to the sauce (or drain in a colander saving about 1/2 cup of cooking liquid in case needed later). Mix well. Add bit more pasta water if needed.
10. Serve with an extra sprinkle of parmesan and enjoy!