Step 1

Heat the olive oil in a wide pot over medium heat. Add the onion and cook for 5 minutes until just translucent. Add the diced zucchini and season with salt. Cook for 35–40 minutes over medium-low to medium heat. Stir occasionally. You don't want the zucchini to brown. Instead, you want the liquid to be released slowly and then evaporate to create a thick, jammy texture.

Step 2

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/4 cup pasta cooking water and then drain the pasta and set aside.

Step 3

Prepare the zucchini chips:

Step 4

Arrange the zucchini slices on a paper towel-lined plate. Sprinkle with salt. Place a paper towel on top and set aside for 15 minutes.

Step 5

Heat the oil in a skillet over medium-high heat. Pat the zucchini slices dry thoroughly. Once the oil is hot, add the zucchini in batches, and cook for 1–2 minutes per side until golden brown. Transfer to a paper towel-lined plate and set aside.

Step 6

Taste the sauce and season with salt and pepper. Add the lemon juice and the minced basil and cook for 3–4 minutes.

Step 7

Add the pasta cooking water and turn the heat to medium-high. Once the sauce is bubbling, add the cooked pasta and toss to coat. Cook for 1 minute. Taste and season once more to your preferences. Turn off the heat.

Step 8

Divide the pasta between shallow bowls. Garnish with the reserved zucchini chips and lemon zest. Add a few basil leaves on top, if you like.