Slice zucchini into 1/8“ rounds. Heat oil in a heavy deep bottom saucepan or large cast iron skillet to 350 degrees F.

Add about 1/3 of the sliced zucchini to the oil and fry until lightly browned, gently turning occasionally. Remove with a slotted spoon or spider and drain on paper towels.

Let zucchini cool, then transfer to a bowl or glass jar, cover and refrigerate overnight. (You can use immediately but patience improves it).

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until it’s just has a minute or two to go.

While the spaghetti is boiling, heat olive oil in a skillet over medium heat. Add the zucchini and salt and sauté, pressing with the back of the spoon a bit to break some pieces down. Add a small ladle of the boiling pasta water and keep stirring. When it is heated through, lower the heat.

Remove the spaghetti with tongs, add to the sauce and toss and stir. Mix in the cheese and the basil. You may need to add a little more pasta water to get a smooth creamy sauce. Serve with more grated cheese and fresh basil.