1. Cook the spaghetti al dente in salted water.
  2. Use a slicer to make the unpeeled zucchini into thin long slices.
  3. Chop the spring onion, garlic and parsley and cut the olives in half.
  4. Fry the zucchini shortly in the olive oil, add the garlic, spring onion, olives and parsley. Stir and season with the hot pepper.
  5. Add the pasta together with a ladle of the pasta water. Season with salt and pepper. Stir.
  6. Grind the hazelnuts, yeast, garlic powder, lemon zest and salt together. Sprinkle each portion with “Nut Parmigiano”.

Advice: The zucchini cores can be used to prepare another dish.