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Slice the zucchini into rounds - about 5 mm thick.
In a large frying pan, add about 2 inches of olive oil. Once the oil is hot, throw in the zucchini.
Fry the zucchini until they are golden brown - about 8-10 minutes per batch.
Place the fried zucchini to the side on a paper towel-lined plate or baking sheet. Salt them lightly, and add a few pieces of basil and toss all together.
Bring a large pot of water to boil, salt it and add the pasta in. Let it cook until just before al dente.
While the pasta is cooking, in a pan over heat, heat olive oil and add the two garlic cloves whole. When the garlic cloves are sizzling, add in the fried zucchini.
Heat the zucchini through (not long, maybe 1 minute), then add a splash of pasta water. Remove the garlic cloves.
Add the pasta to the pan, along with more pasta water.
Mix everything together in the pan with a pair of tongs. Add the shredded provolone, basil and more pasta water if needed.
Mix again with the tongs until the provolone melts and there’s a creamy consistency to the sauce. Top with fried zucchini pieces and more fresh basil. Plate and enjoy!