Heat a large skillet over medium-high heat and add the olive oil. Slice the zucchini thinly. Fry the zucchini for about 2 to 3 minutes on one side and then 1 minute on the other side – we want nice caramelization, so this step should be done in batches. Reserve the zucchini on a paper towel.

Bring a large pot of water to a boil and add the salt. Cook the spaghetti for about 7 minutes until al dente. Reserve 2 cups of the cooking water.

In the same skillet used for the zucchini, remove about half of the oil. Heat again and add the pepper. We want to awaken its flavors by cooking it for a few seconds. Add the cooked zucchini and stir while gently crushing with a wooden spoon – cook for about 2 minutes. Add a bit of the cooking water and incorporate the pasta into the skillet. Turn off the heat, stir, and add more cooking water until a creamy sauce forms. Add the lemon zest and juice, parmesan, and basil. Stir again and continue to add pasta water.

Serve with more parmesan and fresh basil on top.