Add the garlic and onion to the hot olive oil and let them gently simmer until they have turned golden, but not brown.
Add the chopped carrots and stir them continuously until they have become soft, roughly 5-7 minutes.
Next add the butter and let this melt gently before adding the chopped zucchini and chilli. Now let the vegetables simmer before adding the cherry tomatoes. Season with salt and pepper to taste before covering the pan with a lid and letting everything cook on a low heat for 15-20 minutes.
Finally, add the cut pulpo and the lemon zest and stir carefully before letting everything amalgamate for roughly 10 mintues.
Serve immeditaly with some tasty bread to scoop up the tasty juices and some parsley as decoration.