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Spread zucchini on a thin towel or paper towel and pat dry.
Bring a large pot of salted water to a boil.
Heat olive oil in a large skillet over medium heat. Add garlic, stirring for about 1 minute until fragrant and lightly browned, remove and set aside.
Increase heat to medium-high. Working in about 4 batches, add zucchini slices to garlic-infused oil, cooking until light brown in color, stirring and flipping occasionally, about 3-4 minutes total. Drain zucchini on a thin towel, paper towel, or on a wire rack over paper towels. Sprinkle lightly with salt. Add more olive oil to skillet if needed. Reserve a handful of fried zucchini for serving.
Cook pasta until just al dente, about 7 minutes. Drain pasta, reserving about 2 cups pasta water. Add some of the pasta water to a bowl or a shaker with 2-3 tablespoons of flour. Whisk or shake until smooth, then add back to the pasta, stirring continuously. You may not use all the mixture depending on how thick you want your sauce.
Add reserved fried garlic, remaining zucchini (save some for garnish), basil, and cheese.
Top pasta with reserved zucchini, a sprinkle of cheese, basil and lots of black pepper. Serve with lemon wedges for squeezing on top.