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Put your spaghetti on to boil in salted water.
Squeeze out any excess liquid from the courgette.
Add the garlic to a pan with the olive oil and soften for a couple of minutes. Add the courgette, season well and soften for about 10 minutes over a medium heat, until reduced by about half.
Drain the pasta, reserving about 200ml of pasta water. Add the drained spaghetti and 150ml of pasta water and mix until well combined. Add the chilli flakes and lemon zest and mix. Season to taste.
Serve the spaghetti, squeeze on a little lemon juice and top with crispy breadcrumbs, chilli flakes and a drizzle of olive oil.