Mince the garlic. Rinse and finely dice the zucchini. Grate the cheese.

Melt 1 tbsp butter in a pan over medium heat. Add the garlic and chili flakes, cook for 20-40 seconds, then add the diced zucchini. Cook stirring often for 5-7 minutes, until the veggies are tender when stabbed with a fork.

Add most of the milk, lemon juice, and most of the cheese. Toss to get everything mixed. Add salt and lots of pepper, to taste. If the sauce can handle it, add the rest of the milk. Serve, topping with the reserved cheese and finely chopped fresh basil.