Spaghetti with roasted zucchini

This recipe is pretty straight-forward and very basic. I particularly liked it because of the fresh twist it put on spaghetti. My son was quite disappointed though, when I told him we were having spaghetti but there were no meatballs in sight. I, however, felt like this was a fresh take on a traditional dish and felt like I was eating just a little healthier tonight.
Spaghetti with Roasted Zucchini
From Woman's Day Magazine

12 oz whole-wheat spaghetti
3 Tbsp olive oil
2 1/2-in.-thick slices fresh bread, torn into 1-in. pieces
2 cloves garlic, smashed
4 small zucchini (about 1 lb total), sliced 1/4 in. thick
1/4-1/2 tsp crushed red pepper
Kosher Salt
1/4 cup grated Parmesan (1 oz)
1/4 cup flat-leaf parsley, chopped
1 Tbsp grated lemon zest

1) Heat oven to 425 degrees. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil.

2) Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.

3) In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and 1/2 tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the squash is tender and golden brown, 10-12 minutes.

4) Toss the pasta with the zucchini mixture, parsley, and lemon zest.

Diana's Notes:

•I halved the recipe & we still have leftovers.

•I used a mixture of zucchini and yellow squash.

•I prepped my vegetables before hand. They roasted at the same time the spaghetti was cooking finishing at the same time, making my life a little bit easier.

•This would be a fantastic dish to add mushrooms or diced tomatoes.

•Unless you really like lemony pasta, don't go overboard on the zesting of the lemon.