Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
Meanwhile, cut the zucchini in half lengthwise and thinly slice them into ¼ inch slices. Thinly slice garlic and sun dried tomatoes too. Season zucchini with salt and pepper.
Heat a few tablespoons of olive oil and sauté zucchini on a medium heat flipping once until slightly browned. Transfer them to a plate lined with a paper towel.
Wipe the pan with another paper towel and put it back on a stove. Melt 4 tablespoons of butter and add sun-dried tomatoes. Sauté them for 7 minutes until slightly charred and add garlic.
Cook for another 30 seconds and add cream. Wait for it to bubble and add Parmesan cheese. Continue cooking on a medium-low heat until sauce thickens. Season with salt and pepper.
Add zucchini and cooked spaghetti into the sauce, mix it really nice, adding a bit of pasta cooking water if needed.