Dice 5 medium zucchini on the cutting board.

Heat 1 tablespoon extra virgin olive oil in the frying pan over medium heat.

Cook 2 zucchini with 1 garlic clove until soft, about 10 min.

Transfer the cooked zucchini mixture to the blender.

Add 100 ml coconut milk and blend until smooth.

Season the zucchini cream with salt and black pepper.

Bring salted water to a boil in the large pot.

Cook the paccheri until al dente, about 12 min.

Drain the pasta and reserve 120 ml cooking water.

Heat the remaining 1 tablespoon olive oil with 2 garlic cloves in the frying pan.

Add the diced cooked ham and brown it lightly for 2 min.

Pour the zucchini cream into the frying pan and stir to combine.

Add the drained paccheri and toss until coated with the sauce.

Add a little reserved pasta water if the sauce needs loosening.

Turn off the heat and add the fresh goat cheese in small pieces.

Stir until the goat cheese melts into the sauce.

Season to taste and garnish with chopped fresh parsley before serving.