Heat a large, deep frying pan over a medium heat. Pour in all but 1 tbsp of the olive oil. Once hot, lower in the courgettes. Cook for 15 mins, stirring often until they start to catch and turn a little golden and lightly charred.

Turn the heat down to low and cook for another 30 mins, stirring frequently until they’re nearly completely disintegrated. Sprinkle in a good pinch of salt, the garlic and chilli flakes. Turn the heat back up to high and cook for a final 5-10 mins until lightly caramelised.

While the courgettes are cooking, heat the remaining 1 tbsp oil in a small frying pan. Sprinkle in the panko breadcrumbs and some salt and pepper. Cook over a medium heat for 4-5 mins, stirring until golden and crisp. Transfer to a small bowl and stir through the lemon zest. Cook the spaghetti following pack instructions.

When the pasta is al dente and the courgettes are cooked, transfer the pasta straight into the courgette pan using tongs, along with plenty of pasta water and most of the parmesan. Mix thoroughly, adding more pasta water as needed to create a glossy sauce. Finish with the lemon juice.

Sprinkle over the lemony breadcrumbs, the remaining parmesan and a few twists of black pepper to serve.