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In a large sauté pan, heat a generous amount of olive oil over medium/low heat. (You don't need the zucchini to be completely submerged in oil). Throw in your garlic cloves and let that flavor the oil as it heats. Once it begins to sizzle, remove from the pan and discard.
Bring a pot of salted water to a boil. Add in your pasta and cook until al dente. Reserve about a cup of pasta water.
Fry in your zucchini in batches, you don't want to overcrowd the pan. You can stir/flip occasionally, until lightly golden brown. Remove and let drain on a paper towel-lined dish. Immediately hit them with some flakey salt. Repeat with your remaining zucchini.
Once you've finished frying your zucchini, remove the oil from the pan.
Add your zucchini back into the dry pan along with a splash of pasta water and your al dente pasta directly from the pot.
Throw in a couple knobs of butter, another splash of pasta water, and your basil. Stir.
Add in parmesan cheese, more butter, and more pasta. Stir.
Continuing adding more cheese, butter, and pasta water until your sauce is silky and clings to the pasta. Just eyeball it here, you don't need to be exact with your measurements.
Add in some freshly cracked black pepper (taste for salt), serve, and top with lemon juice and red pepper.