Instructions

• Bring a large pot of salted water to a boil. Trim the zucchini and slice them crosswise into thin (1/16-inch / 2mm) rounds.
• While the water is coming to a boil, heat the olive oil in a large skillet over medium-high heat. Add the garlic cloves and sauté for 3-5 minutes until lightly browned. Remove cloves.
• Pan fry zucchini slices until browned, about 4 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.
• Cook the pasta according to the package instructions. Reserve 1 ¼ cups of pasta cooking water.
• Blend ¾ cup cooked zucchini, ½ cup pasta water, reserved garlic, and lemon juice till smooth.
• Combine cooked spaghetti, blended sauce, and remaining zucchini slices in the skillet. Add more pasta water for a creamy sauce. Adjust salt, pepper, and lemon juice as needed.
• Serve pasta topped with cashew parmesan cheese and/or fresh herbs.