Start off by lining a colander with a cheese cloth and then place it in a large bowl. (If you don't have a cheese cloth, a very fine meshed colander will work just as well.)
Finely grate the zucchini on the smallest or second smallest holes of a cheese grater.
Toss the grated zucchini with the garlic, salt, freshly ground pepper and chilli flakes.
Place the zucchini mixture in the lined colander and set aside for 1 hour at room temperature. (As the zucchini sits in the colander it will slowly release its juices.)
Squeeze out the zucchini to release its remaining juices and set both the liquids and the squeezed zucchini aside while you cook the pasta.
Cook the spaghetti in salted water for half the time indicated on the package.
Drain the pasta and set aside.
Use the empty pasta pot to bring the zucchini juices to a boil.
Add in the spaghetti while stirring occasionally just until the spaghetti is al dente.
The pasta will absorb the juices as it finishes cooking while absorbing all its wonderful flavors.
When ready toss the pasta with the grated zucchini, a generous drizzle of extra virgin olive oil and the Parmesan cheese.
Plate, serve and enjoy!