Begin by washing and cutting off the ends of the zucchini. Then, slice a slice about 1/4 inch thick.

Peel and finely chop the garlic cloves.

To cook the zucchini, you can either cook them in an air fryer ( spray some oil on top and air fry for 12 to 15 minutes) or fry them in oil.

To fry them, simply heat the oil in a large pan and cook the zucchini fine until golden brown on both sides, in a single layer.

Be careful not to burn the zucchini; they should be golden brown but not black. The oil should have a temperature of 450 F (150 C). After frying them, put the cooked zucchini on a paper towel-lined plate to remove excess oil.

After cooking the zucchini, set them aside and lightly brown the garlic in a frying pan with 2 tablespoons of olive oil.

Add the zucchini when the garlic has browned (remember to set some aside to decorate the dish).

6. Season with salt and black pepper to taste.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente (2-3 minutes less than the cooking time indicated in the package instructions).

Reserve about 1/2 cup of the pasta water and drain the spaghetti.

Add the spaghetti to the pan with the zucchini and stir well to coat the pasta.

Add the grated Parmesan and Provolone cheese and mix thoroughly with the heat off. 

If the pasta seems dry, add a ladleful of pasta water.

Serve hot, adding some basil leaves on top, and enjoy!