Slice zucchinis into thin rounds using a mandoline.

Heat neutral oil in a skillet over medium heat and fry the zucchini slices in batches until golden brown. Set aside on paper towels to drain excess oil.

Refrigerate the fried zucchini for at least 2 hours or overnight to soften (or freeze for 20 minutes for a quick alternative).

Before serving, cook the spaghetti in heavily salted boiling water until 2 minutes shy of al dente.

While the pasta cooks, heat a clean skillet, add the zucchini, and ladle two ladles of pasta cooking water into the pan to create the sauce.

Transfer the spaghetti directly into the pan with the zucchini sauce. Toss over high heat until the liquid is absorbed.

Off the heat, stir in a pat of butter, Parmesan cheese, and freshly ground black pepper until creamy.

Serve immediately, garnished with fresh basil.