Preheat your oven to 425°F (220°C). Gather your baking sheets and parchment paper.

Slice the zucchini into thin rounds, approximately 1/4 inch thick.

In a mixing bowl, combine one egg, garlic powder, Italian seasoning, and lemon zest until well blended.

Dip each zucchini slice into the egg mixture, then roll it in a layer of panko breadcrumbs mixed with Parmesan cheese.

Place the baking sheet in the oven and bake the zucchini for about 20 minutes until golden brown and crispy.

Cook the spaghetti according to package instructions in salted boiling water, about 8-10 minutes for al dente.

Toss the baked zucchini with the spaghetti in a large bowl, adding a splash of reserved pasta water if needed.