Prepare the Zucchini: Heat olive oil in a frying pan over medium heat. Fry the zucchini slices in batches until golden brown. Remove and drain on paper towels.
Infuse the Olive Oil: In a large pan, gently sauté the garlic in olive oil until fragrant. Remove the garlic to avoid overpowering the dish.
Cook the Spaghetti: Boil spaghetti in salted water until al dente. Reserve about a cup of the pasta cooking water.
Combine: Return the zucchini to the pan and add a ladle of pasta water. Toss in the cooked spaghetti, stirring gently to coat.
Add Cheese: Sprinkle in the grated Provolone del Monaco, stirring continuously to create a creamy sauce. Adjust the consistency with more pasta water if needed.
Finish: Add fresh basil leaves, season with salt and pepper, and give it a final toss.