Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Add the diced zucchini to the skillet. Season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
Add the drained pasta to the skillet with the zucchini. Toss to combine.
Pour in the reserved pasta water and lemon juice. Stir well to coat the pasta and create a light sauce. Cook for an additional 1-2 minutes until heated through.
Remove from heat and stir in the grated Parmesan cheese, fresh basil, and fresh parsley.
Serve immediately, garnished with additional Parmesan cheese if desired.