Prepare the Zucchini:

• Wash and trim the zucchini, then slice them into thin rounds.
• In a large frying pan, heat enough extra virgin olive oil to submerge the zucchini slices. Once the oil reaches approximately 150°C (300°F), fry the zucchini in batches until golden brown.
• Remove the zucchini with a slotted spoon and place them on a tray lined with paper towels to absorb excess oil. Season with a pinch of salt and scatter torn basil leaves over the top. Set aside.

Cook the Spaghetti:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until very al dente, about 2 minutes less than the package instructions.

Prepare the Sauce:

• In a large sauté pan, heat 2½ tablespoons of extra virgin olive oil over medium heat. Add the whole garlic clove and sauté until fragrant, then remove and discard the garlic.
• Add the fried zucchini to the pan, along with a ladleful of the pasta cooking water. Sauté briefly to create a cohesive sauce.

Combine Pasta and Sauce:

• Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the pan with the zucchini sauce. Toss to combine, adding reserved pasta water as needed to achieve a creamy consistency.
• Remove the pan from heat and sprinkle in the grated Provolone del Monaco and Parmigiano Reggiano cheeses. Continue tossing until the cheeses have melted and formed a smooth sauce that coats the pasta.

Serve:

• Season with freshly ground black pepper and garnish with additional fresh basil leaves. Serve immediately.