Fry the zucchini in olive oil until golden brown (about 3 minutes per side) then place in a large pan lined with paper towels. Salt the zucchini right after frying each batch. Working in batches or use multiple pans to speed up the cooking process.

Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon of water).

Meanwhile, heat a large clean pan to medium-low and saute the garlic cloves in 3 tablespoons of extra virgin olive oil until golden. Once golden remove and discard the garlic cloves.

Add the butter, a ladle of pasta water, and half of the zucchini to the pan. Bring to a simmer. Mash the zucchini with a wooden spoon on the side of the pan to create a loose zucchini sauce. Add the pasta wet (pull it right out of the pot with tongs) and continue cooking the al dente pasta for 1-2 minutes.

Turn off the heat and add the Caciocavallo cheese. Toss to emulsify and form a creamy sauce. If too dry add a couple of tablespoons of pasta water at a time, then toss once more, to get the consistency just right.

Taste test and make any final adjustments to salt and pepper. Add in the basil or parsley, then serve right away with the remaining zucchini rounds divided into each plate. More grated Caciocavallo or Pecorino Romano can be served on the side. Enjoy!