Set the oven to 200°C/180°C fan (400°F/350°F). Line a large baking tray with baking paper. Finely slice the courgette into 2-3mm slices. Place them in a bowl with 2 tbsp of the olive oil and a sprinkle of sea salt. Toss to combine.
Lay the courgette slices in a single layer on the baking tray. Bake for for 15 minutes, flip and bake for a further 10 minutes. If you see any of the slices turning brown remove them from the oven and set aside.
Meanwhile bring a large pot of salted water to the boil. 10 minutes before the courgettes finish cooking put the pasta into the boiling water.
In a large frying pan and heat the remaining 3 tablespoons of olive oil. Once hot add in the garlic and lower the heat to medium-low. Cook for 2 minutes but do not let the garlic burn.
Take the garlic off the heat and stir through the chilli. Once the pasta is al dente drain it and reserve a cup of the pasta water. Add the pasta to the frying pan along with the lemon zest, a splash of pasta water and courgette slices. Stir vigorously to coat.
Serve immediately with a squeeze of lemon juice. If you like, add some freshly ground black pepper, fresh parsley, and some freshly grated cheese.
