Ingredients

• 50ml extra-virgin olive oil, plus extra for drizzlingCheckbox
• 1 kg zucchini, thinly slicedCheckbox
• Salt flakes and freshly ground black pepper Checkbox
• 400g dried spaghettiCheckbox
• 175g provolone, cut into cubesCheckbox
• 40g grated parmigianoCheckbox
• 1 garlic clove, skin on, bashed with the back of a knifeCheckbox
• Basil leaves, to serveCheckbox

instructions

1. Heat the olive oil in a large frying pan over medium heat, add the zucchini and garlic and fry for 5–6 minutes or until nicely coloured. Season with salt and set aside. Discard the garlic.
2. Meanwhile, bring a large saucepan of salted water to the boil. Drop in the spaghetti and stir well to separate the strands. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).
3. When the pasta is ready, place the zucchini in the pan over medium heat. Using a spaghetti spoon, transfer the spaghetti straight into the zucchini pan, dragging a little of the cooking water with it, then toss well. 
4. Turn off the heat and add the provolone. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce. Add the permasan and keep stirring until all the cheese has melted and the zucchini has broken down in the pan, creating a beautiful creaminess.
   
5. Divide among bowls, drizzle with extra olive oil and serve straight away, scattered with a good grind of pepper and a few basil leaves.

Source: Cook Like an Italian

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