While you wait, in a large frying pan add 2 tablespoon of olive oil and heat over medium heat. Add the sliced zucchini in batches and fry until golden grown, then remove promptly to a paper towel-lined plate. Do not blacken the zucchini or it will become bitter. Set aside to dry and drain any excess oil.

In the same pan, add the remaining 1 tablespoon of oil and halved garlic cloves to the pan and turn the heat to low. Cook the garlic gently until it starts to brown. Once browned, remove the garlic and discard.

When the pot of water is ready and boiling, add the spaghetti and cook to al dente (see note for al dente cooking times). When pasta is al dente, transfer the spaghetti to the large pan with the garlic infused oil over low heat and stir (reserve some pasta cooking water - about 1 cup).

Next, add the fried zucchini slices and the butter and stir. Add both types of grated cheese and stir to combine and melt thoroughly. If the sauce is too thick add a little of the reserved pasta water to create a creamy but thick sauce.

Finally, add the lemon juice, black pepper, and basil leaves, stir to incorporate and taste for salt. You probably won’t need any salt, but if so, season to taste. Serve and enjoy! Buon appetito!