Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.

Heat a large skillet over medium heat and add olive oil. Add minced garlic and sauté for about 1 minute until fragrant.

Add spiralized zucchini to the skillet and sauté for 2-3 minutes until tender yet still crunchy.

Reduce heat to low and slowly pour in heavy cream, then add lemon zest and juice. Stir gently to combine and heat through for 1-2 minutes.

Gradually stir in grated Parmesan cheese until it melts into the sauce, cooking for another minute.

Add drained pasta to the skillet and toss to combine with the creamy sauce and zucchini. If needed, add reserved pasta water for desired consistency.

Season with salt and pepper, then mix in chopped parsley before serving.

Transfer to serving plates, sprinkle with extra Parmesan and serve with lemon wedges.