Baked Chicken Zucchini Pasta

0 Heat the oven to 400 (200 C) degrees.
1 Toss [wprm-ingredient text="2 cups chopped zucchini" uid="0"] in an 11x9-inch baking dish with [wprm-ingredient text="2 tablespoons extra-virgin olive oil, " uid="1"]½ teaspoon salt and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="3"]. Roast 20 minutes, or until the zucchini is golden brown on the edges.
2 Meanwhile, bring 4 or 5 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook until al dente. Drain, then add to the baking dish with the zucchini and [wprm-ingredient text="1 ½ cups cooked chicken" uid="11"].
3 Put the cream, shallot, garlic and lemon zest in a saucepan. Bring to a simmer over medium-high heat (watch that it doesn't boil over), then reduce the heat and simmer 5 minutes.  Remove from the heat and stir in 4 ounces soft goat cheese.  Pour the sauce over the pasta and chicken mixture and stir gently to combine. Sprinkle [wprm-ingredient text="½ cup freshly grated Parmesan cheese" uid="10"] evenly over the top. Note: At this point, you can cover the baking dish and refrigerate up to 24 hours before continuing to the baking step.
5 Bake 15 minutes, or until the sauce bubbles and the edges turn golden. Scatter the parsley over the pasta and serve hot.