Heat a large nonstick skillet on medium low heat and add in 2 tablespoons olive oil. Add in your zucchini slices and cook them, seasoning with kosher salt and pepper, until brown and semi-jammy—about 8 to 10 minutes—stirring occasionally. While the zucchini cooks, bring a large saucepan with water to boil and add a few generous pinches of kosher salt to season the water. Add in your spaghetti and cook until al dente, about 8 minutes.

Once zucchini is browed and semi-jammy, add in your chopped chard and frozen mushrooms. Cook the vegetables until the chard is cooked down and wilted and the mushrooms begin to brown, about 5 minutes. Add in your minced garlic, red pepper flakes, kosher salt and pepper to taste, pasta water and heavy cream. Stir everything together and simmer the sauce until slightly thickened, then add in your cheese. Add in your cooked spaghetti and toss everything together. Taste and adjust seasoning as desired.

Serve in pasta bowls and enjoy immediately.