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Toss zucchini with flour and a pinch of salt in a medium bowl. Place a wire baking rack over a sheet tray and line it with paper towels. Heat half of the oil until shimmering in a very large skillet over high heat. Add half of the zucchini and fry, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer zucchini to paper towel-lined rack and season with salt. Repeat with the remaining oil and zucchini.
Cook spaghetti in a large pot of boiling salted water until al dente. Drain, reserving ½ cup of the pasta cooking liquid. Return pasta to pot and toss with 1 cup of cheese, basil, and a generous pinch of pepper. Add reserved pasta water a little at a time, tossing well to coat. Transfer pasta to a bowl and top with crispy zucchini. Serve right away with lemon wedges and additional cheese.