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Heat oven to 425°F. 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.
Meanwhile, in a food processor, pulse the bread
and garlic until the bread forms coarse crumbs
and the garlic is chopped.
In a large bowl, toss the zucchini, red pepper,
remaining 2 Tbsp oil and ½ 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 zucchini is
tender and golden brown, 10 to 12 minutes.
Toss the pasta with the zucchini mixture, parsley
and lemon zest.
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