Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add zucchini and cherry tomatoes to the skillet, cooking for about 5 minutes until tender.

Stir in lemon zest, lemon juice, red pepper flakes, salt, and pepper.

Add the cooked pasta to the skillet, tossing to combine with the sauce. If needed, add reserved pasta water to reach desired consistency.

Remove from heat and stir in fresh basil and grated parmesan cheese.

Plate the pasta and garnish with additional parmesan and basil if desired. Serve immediately.