Julienne the zucchinis, slice the mushrooms, chop the tomatoes and grate the parmezan cheese.
Cook the bacon slices, then cut them in small pieces once cooled.
Heat up the olive oil on medium high. Sauté the garlic and mushrooms.
Turn down the heat slightly and simmer until the mushrooms are almost cooked, about 8 min. Add a bit of water or veggie stock if needed.
Add the tomatoes, the 2 types of cream and salt and pepper to taste and simmer until the sauce has somewhat reduced, 5 to 10 min. If the sauce is still too thin add a tablespoon of spelt flour.
Add the zucchinis and cook until they become tender and have the consistency of pasta, about 2 min. Don't overcook.
Turn off the heat, mix in the parmezan and adjust seasoning if needed. Top with bacon and serve.