Cooking Instructions

• Heat a large skillet over medium-high heat and add olive oil. Slice the zucchini into thin rounds. Fry the zucchini for about 2-3 minutes on one side and then 1 minute on the other, ensuring nice caramelization. Reserve the zucchini on paper towels.
• Bring a large pot of water to a boil and add salt. Cook the spaghetti for about 7 minutes, until al dente. Reserve 2 cups of cooking water.
• In the same skillet used for the zucchini, remove about half of the oil. Heat again and add the pepper to awaken its flavors. Add the cooked zucchini and stir, crushing slightly with a wooden spoon for about 2 minutes. Add some cooking water and incorporate the spaghetti into the skillet. Turn off the heat, stir and add more cooking water until creamy.
• Add lemon zest, lemon juice, parmesan, and basil. Stir again and continue adding pasta water as needed.
• Serve with more parmesan and fresh basil on top.