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Preheat the oven to 350 F. Grease a 9-inch pie dish with some olive oil.
In a large skillet, warm the 2 tablespoons olive oil over medium-high heat. Add the garlic and sauté, stirring constantly, until the garlic just begins to take on some color, about 20 seconds. Add the zucchini and a generous pinch of salt and cook, stirring occasionally, until fork-tender, 4 to 5 minutes. Transfer to a bowl and refrigerate to cool down for 15 minutes.
Meanwhile, in a medium bowl, stir together the ricotta, ½ cup of the Parmesan and the onion powder until well combined. Refrigerate.
In a large bowl, whisk together the eggs and ¾ cup of the tomato paste until smooth. Stir in 1 cup of the mozzarella and the remaining 1 cup Parmesan to combine. Add the spaghetti and zucchini mixture and toss to combine.
Spread the remaining ¼ cup tomato paste, as best as possible, onto the bottom of the prepared pie dish. Add the spaghetti mixture and press it evenly into the dish. Sprinkle the remaining ½ cup mozzarella evenly over the top.
Bake until the cheese is melted and the pie is crispy around the edges, 30 to 35 minutes.
Meanwhile, remove the ricotta mixture from the refrigerator.
Let the spaghetti pie cool for 30 minutes.
Spread the ricotta mixture evenly over the pie and sprinkle the basil evenly over the top. Cut into wedges and serve.