Reserve 120 ml of pasta water before draining the spaghetti.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the breadcrumbs and cook, stirring frequently, until golden and crisp with a nutty aroma.

Transfer the toasted breadcrumbs to a small bowl and set aside.

Add the remaining olive oil to the skillet.

Stir in the diced onion and cook until softened and lightly golden.

Add the zucchini slices and cook until tender but still vibrant in color.

Mix in the garlic and Italian seasoning and cook until fragrant.

Pour in the heavy cream and stir gently until the mixture begins to simmer.

Add the Parmesan cheese and stir until melted into a smooth sauce.

Mix in the lemon juice, lemon zest, salt, and black pepper.

Add the cooked spaghetti to the skillet and toss until every strand is coated.

Stir in a splash of reserved pasta water if the sauce becomes too thick.

Continue tossing until the pasta looks glossy and silky.

Remove from the heat and sprinkle with parsley.

Top with the toasted breadcrumbs just before serving for a crisp finish.