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n2themystic
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Shallow-fry the zucchini until golden, then transfer to a plate and season generously with salt. let them rest for 10–15 minutes.
Save the olive oil from the pan, leaving just a little behind.
Meanwhile, cook the spaghetti until al dente, making sure to reserve plenty of the pasta water.
Add the olive oil back to the pan with the zucchini and 2 ladles of pasta water.
Add the cooked pasta, butter, and plenty of cheese. toss everything together, then add the basil and black pepper.
Keep adding pasta water until the sauce becomes silky and creamy. i used about 4–5 ladles because i love an extra creamy consistency, but adjust to your liking.