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Grab an oven safe dish. Toss in 1 large diced zucchini (or 2 medium).
Drizzle with 1 to 2 tablespoons of avocado oil, add a couple pinches of salt, 1 tablespoon onion powder, and half a tablespoon of chili flakes or Aleppo pepper. Mix well.
Add your Boursin cheese disc right in the center.
Cut the top off a garlic bulb, drizzle with oil, wrap it in parchment paper, and add it to the pan.
Bake at 400 degrees Fahrenheit for 40 to 45 minutes.
Before you pull it out, get your pasta ready. I used Kaizen Ziti protein pasta and boiled it for five and a half minutes in generously salted water, then strained it.
Pull your dish from the oven, smash the cheese with a fork, and squeeze the roasted garlic out of the bulb. Add grated parmesan and fresh basil. Mix well, toss in your lowcarb pasta, and mix again.
Top with more parmesan, basil, and chili flakes to your heart's desire.