Creamy Zucchini Spaghetti

Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti; cook according to package directions for al dente, stirring occasionally, about 7 minutes. Reserve ½ cup of the cooking water; drain the pasta.

Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add ¼ cup breadcrumbs and ½ teaspoon Italian seasoning; cook, stirring constantly, until golden brown, about 2 minutes. Transfer to a small bowl; stir in 2 teaspoons lemon zest; set aside. Wipe the skillet clean.

Add chopped onion and the remaining 2 teaspoons oil to the skillet; cook over medium heat, stirring often, until translucent, about 5 minutes. Add minced garlic; cook, stirring occasionally, until fragrant, about 1 minute. Stir in sliced zucchini, ½ teaspoon salt, ¼ teaspoon pepper and the remaining 1½ teaspoons Italian seasoning. Spread the zucchini mixture in an even layer. Cook, undisturbed, until lightly browned in spots, 2 to 3 minutes. Stir; cook, stirring occasionally, until golden brown all over, 2 to 3 minutes. Remove from heat.

When the pasta is done, return the zucchini mixture to medium heat. Stir in the cooked pasta, reserved cooking water, ¾ cup cream, 6 tablespoons Parmesan and 2 tablespoons lemon juice. Cook, stirring constantly, until the sauce is creamy and coats the pasta, about 5 minutes. Divide among 4 bowls; top with the breadcrumb mixture. Garnish with basil, if desired.