In a shaker cup combine whey protein powder, milk, and half and half. Shake until dissolved. Set aside.
Combine parmesan, thyme, and oregano and set aside.
Melt butter in a saucepan over medium heat. Add garlic and shallots and cook, stirring frequently, until fragrant, about a minute. Whisk in flour until lightly browned.
Slowly pour in milk mixture while constantly whisking. Cook until mixture begins to lightly thicken then add parmesan cheese and spices.
While still whisking, cook until sauce has reached desired consistency. Pour into a bowl and set aside.
In the same sauce pan add spiralized zucchini and cook for about 3-5 minutes until tender and heated through.
To serve, separate zucchini into four bowls. Spoon sauce equally on top of zucchini mixture. Garnish with parsley, if desired.