Spaghetti with Zucchini and Tomatoes

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Kosher salt

1 medium zucchini, sliced into thin rounds

1 medium yellow summer squash, sliced into thin rounds

1 pint cherry tomatoes

1 bulb fennel, trimmed, cored and thinly sliced

1/2 onion, finely chopped

4 cloves garlic, chopped

2 tablespoons chopped fresh oregano

1/2 cup extra-virgin olive oil

1/2 teaspoon red pepper flakes

Freshly ground pepper

1 pound spaghetti

Juice of 1 lemon

Grated parmesan cheese, for topping