Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice two medium-sized zucchini thinly, about ¼ inch thick, and arrange on a towel to absorb moisture.

In a large bowl, mix together panko breadcrumbs, Parmesan cheese, lemon zest, garlic powder, and Italian seasoning.

In a separate bowl, beat two eggs until combined. Dunk each zucchini slice into the egg mixture, then transfer to the breadcrumb mixture.

Coat each zucchini slice in the breadcrumb mix and place on the baking sheet. Bake for 20-25 minutes, flipping halfway.

While the zucchini bakes, boil salted water in a pot and cook 8 ounces of spaghetti until al dente, about 8-10 minutes.

Drain the spaghetti and toss it with a drizzle of olive oil, salt, and pepper. Combine with zucchini and fresh herbs before serving.