Step 1

Begin by thinly slicing the zucchini into round coin-shaped pieces.

Step 2

Layer a plate or cutting board with paper towels. Place the zucchini coins on the paper towels in rows.

Step 3

Sprinkle fine salt over the zucchini and let it sit for 10 minutes, until water begins to extract. Flip the coins and repeat.

Step 4

Bring a pot of salted water to a boil, then cook spaghetti according to box instructions until al dente. Drain and reserve a small amount of pasta water.

Step 5

Finely mince garlic cloves.

Step 6

Grate the cheeses. If using vegan provolone slices, use a sharp knife to finely slice it, emulating shreds.

Step 7

In a large pan or heavy-bottomed pot, add ¾ cup of extra virgin olive oil.

Step 8

Heat the oil over medium, without letting it get too hot.

Step 9

Pat the salted zucchini slices completely dry, then carefully add the slices to the hot olive oil.

Step 10

The zucchini should gently sizzle in the oil. Let it simmer in the oil until it becomes slightly golden.

Step 11

Remove the zucchini with a slotted spoon or spatula. Place the slices on a paper towel-lined plate.

Step 12

Use a measuring cup to remove about ½ cup of olive oil.

Step 13

Return the pan to the stove and keep the heat on low.

Step 14

Add minced garlic and sauté until just slightly golden.

Step 15

Toss in the cooked spaghetti with the oil and garlic.

Step 16

Add both of the cheese and stir until melted.

Step 17

Mix in the fried zucchini slices and torn basil. Toss until well combined, adding pasta water if needed.

Step 18

Taste and season with more salt (as needed) and pepper. Serve hot and enjoy immediately!