Steps

1. Slice the zucchini into approximately 2mm thick slices using a slicer or knife.
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2. Heat frying oil in a pot to 170℃-180℃.
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3. Carefully add the sliced zucchini to the hot oil, separating the slices. Deep-fry until the moisture has evaporated and they are lightly golden brown. (Key Tip!) Frying until lightly colored, without burning, enhances their aroma and flavor.
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4. Place the deep-fried zucchini on a baking sheet lined with paper towels to drain excess oil.
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5. Grate the Provolone Cheese and Parmesan Cheese. (Key Tip!) Grate finely as these cheeses melt easily.
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6. Start boiling the spaghetti in a separate pot, cooking it slightly less than the package instructions.
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7. Heat Extra Virgin Olive Oil in a frying pan over low heat. Add the crushed garlic clove and infuse the oil with its aroma.
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8. Once the garlic is fragrant, add the stems of the 2 basil leaves to further infuse the oil with flavor.
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9. When the aroma has sufficiently transferred, remove the garlic and basil.
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10. Add half of the fried zucchini and a small amount of the spaghetti cooking water to the infused oil.
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11. Add the cooked spaghetti and half of the grated Provolone Cheese. Turn off the heat and mix vigorously as if kneading to combine the sauce and pasta. (Key Tip!) This kneading motion helps the sauce and noodles meld together beautifully.
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12. Add half of the Parmesan Cheese and adjust the consistency with more cooking water as needed.
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13. Add the remaining Provolone Cheese and Parmesan Cheese, and season generously with black pepper.
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14. Taste and adjust saltiness and consistency by adding more cooking water if necessary.
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15. Plate the pasta and top with the remaining fried zucchini. Serve and enjoy!
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