Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
Add the sliced zucchini to a medium bowl with 1 tbsp olive oil, a pinch of salt, and black pepper. Toss until evenly coated.
Spread the zucchini onto a greased baking sheet in a single layer. Roast for 15–18 minutes, or until tender and lightly golden.
While the zucchini cooks, boil the spaghetti until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
In a large sauté pan, melt the butter over medium heat. Add the panko breadcrumbs, 1 tsp lemon zest, 1 tbsp lemon juice, and a small pinch of salt and pepper. Cook, stirring often, until golden and crispy, about 3–4 minutes. Transfer to a bowl and set aside.
In the same pan, add 1 tbsp olive oil and the minced garlic. Cook for about 30 seconds until fragrant.
Add the cooked spaghetti, roasted zucchini, red chili flakes, parmesan cheese, olive oil, and reserved pasta water. Toss continuously until the cheese melts into a light silky sauce.
Stir in the juice of the remaining lemon, basil, and sliced prosciutto. Taste and adjust with additional salt, black pepper, or chili flakes as desired.
Divide the pasta into bowls and top with crispy lemon breadcrumbs, extra parmesan, basil, and additional red chili flakes if desired.
