Vegetarian Spaghetti with Zucchini and Ricotta Cheese

In a large pan, toast the bread slices in olive oil until golden and season with grated lemon zest.

Remove the bread from the pan and cut into croutons.

Cut the zucchini into one-centimeter cubes and add to the pan where a clove of garlic and a whole sprig of parsley are sautéing in oil. Add a little water to prevent the garlic and parsley from burning.