Wash the zucchini carefully and pat them dry. Slice them into thin rounds using a sharp knife. Thin slices cook evenly and become beautifully tender during frying.

Heat olive oil in a large skillet over medium heat. Add zucchini slices in batches. Cook until lightly golden on both sides. Remove them with a slotted spoon and place them on paper towels.

Allow the fried zucchini to rest for about ten minutes. This step helps soften the zucchini further. It also allows the flavors to develop before mixing them into the pasta.

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Before draining, reserve half a cup of pasta water for the sauce.

In the same skillet, melt butter over medium heat. Add minced garlic and cook for one minute. Stir gently until fragrant. Be careful not to let the garlic brown too much.

Return the fried zucchini to the skillet. Stir gently to combine with the garlic and butter. The zucchini should become soft and flavorful while absorbing the delicious buttery mixture.

Add the cooked spaghetti directly to the skillet. Toss carefully so every strand gets coated with the zucchini mixture. Mix slowly to keep the zucchini from breaking apart completely.

Add Parmesan cheese and Provolone cheese gradually. Pour in a little pasta water while stirring. Continue mixing until the cheeses melt and form a smooth, creamy sauce.

Tear fresh basil leaves and stir them into the pasta. The basil adds brightness and a wonderful aroma. Mix gently so the herbs spread evenly throughout the dish.

Taste and adjust the seasoning with salt and pepper. Serve immediately in warm bowls. Garnish with extra cheese, fresh basil and cracked black pepper if desired.