Heat oven to 425. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 tbsp of the oil.
Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
In a large bowl, toss the zucchini, red pepper, remaining 2 tbsp oil and 1/2 tsp salt. Add the parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes.
Toss the pasta with the zucchini mixture, parsley and lemon zest.
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