In a large pot heat the olive oil over medium heat and add the chopped shallots, garlic and chili flakes. Cook for 3-5 minutes, stirring regularly until softened and slightly caramelized.
3 shallots, finely diced, 2 garlic cloves, finely minced, ½ tsp chili flakes, 2 tbsp olive oil
Add the chopped zucchini and stir well.
4-5 medium zucchini, chopped
In a small bowl dissolve the vegetable stock powder in the water and pour it into the pot with the zucchini.
1 tbsp vegetable stock powder, 2 cups water
Cook, covered, over low heat for 3 - 4 hours or until the zucchini has broken down and the water has mostly evaporated. During this time, if you need to add more water, do so ½ cup at a time.
Cook your pasta according to the package instruction, adding salt to the cooking water. Drain and set aside until ready to mix into your sauce.
250 grams dry pasta of your choice, ½ tsp salt
Taste your zucchini sauce and season with salt and pepper to taste. To serve, toss with the cooked pasta and add some grated lemon zest, to taste.
salt and pepper to taste, lemon zest for serving