Begin by washing the zucchini thoroughly under cold water, then slice them into thin rounds, about 1/8 inch thick.

Heat about 1/4 inch of high-quality extra virgin olive oil in a large skillet over medium-high heat, and fry the zucchini slices for about 2-3 minutes per side.

In a large pot, bring salted water to a boil, then add the spaghetti and cook for about 8-10 minutes.

Melt provolone and parmesan in a separate saucepan over low heat, stirring constantly to form a creamy sauce.

Fold the crispy zucchini into the cheese sauce, then add the drained spaghetti and toss to combine.

Serve immediately, garnishing with basil leaves and extra grated parmesan.