Heat a large skillet over medium-high heat and add the olive oil. Cut the zucchini into thin rounds. Fry the zucchini for about 2-3 minutes on one side, then a minute on the other – aim for nice caramelization, so do this in batches. 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. Cook for a few seconds to awaken its flavors. Add the cooked zucchini and stir, slightly crushing them with a wooden spoon – cook for about 2 minutes. Add some pasta water and incorporate the spaghetti into the skillet. Turn off the heat, stir, and add more pasta water until you achieve a creamy sauce. Add the lemon zest and juice, Parmesan, and basil. Stir again and continue to add pasta water.

Serve with even more Parmesan and fresh basil.