Wash the zucchini under cold running water, ensuring all the dirt is removed.

Remove the top and bottom of the zucchini. Cut them into thick strips, about the same size as a penne pasta. To do so, I cut them into half length-wise, then do that again, before chopping them into shorter pieces.

Warm the olive oil in a saucepan over medium heat, and once warm add the chopped garlic and sliced zucchini. Allow the zucchini to turn golden brown (approximately 3-4 minutes), then cover the pan with a lid and reduce the heat to low.

Cook the zucchini until tender, stirring occasionally. This process will take about 10-12 minutes.

In the meantime, in a large pot of salted boiling water, cook the pasta until al dente following the package directions. Before draining it, reserve a cup of cooking water.

Take half of the cooked zucchini and place them in a blender or food processor with the lemon juice, salt, and black pepper. Blend until smooth, adding a little of the reserved pasta water if required.

Taste the lemon zucchini pasta sauce and taste for seasoning.

Add the zucchini mixture back to the cooked zucchini, and add the cooked pasta, crumbled feta, and lemon zest too.

Should you prefer your sauce a bit runnier, add a little more pasta cooking water and bring to a very gentle simmer to combine.

Serve the pasta with zucchini sauce, lemon and feta while still hot. Enjoy!