In a large pot, bring salted water to a boil, then add spaghetti. Cook according to package instructions, about 8-10 minutes, until al dente. Reserve ½ cup of pasta water, then drain.

In a large sauté pan, heat olive oil over high heat. Add zucchini, cooking for 1 minute without stirring until lightly golden.

Stir in another tablespoon of olive oil, and cook while stirring for 2 minutes until the zucchini is nicely browned and tender.

Add minced garlic, lemon zest, salt, and pepper to the zucchini mixture. Cover and cook for about 7 minutes, stirring occasionally.

Stir in lemon juice, add drained spaghetti, Parmesan cheese, and reserved pasta water. Toss until coated and creamy.

Remove from heat and serve immediately, garnished with fresh basil and chili flakes.