Heat olive oil in a large saucepan over medium heat. Add garlic and cook gently until fragrant.
Add sliced zucchini, salt, and pepper. Stir to coat well, then reduce the heat to low.
Cover and cook slowly for about 45 to 60 minutes, stirring occasionally. The zucchini should melt into a creamy texture.
While the zucchini cooks, boil pasta in salted water until al dente, then drain.
Once the zucchini sauce is ready, stir in lemon juice and mix until smooth.
Toss the cooked pasta into the sauce until evenly coated.
Serve warm with a sprinkle of parmesan or nutritional yeast, and drizzle with olive oil for extra richness.
