Cut the zucchini into fine, approx. 2 mm thin slices. The easiest way to do this is with a suitable plane. (Don`t be alarmed by the amount of 1 kg. Deep-frying reduces the volume significantly.)
Heat plenty of olive oil in a pan and fry the zucchini slices in it. The amount of zucchini will have to be divided into 4-5 deep frying cycles in a pan with a diameter of 26-28 cm. Put the finished zucchini slices aside on kitchen paper to drain and cool.
Grate the provolone with a coarse grater and peel the garlic cloves. Put a small part of the provolone aside for later decoration.
After the fried zucchini slices have cooled down, puree about half to a third of them. Put some of the discs aside for decoration later.
Salt the pasta water and bring to the boil. Then cook the spaghetti al dente according to the instructions on the packet and drain into a sieve. Be sure to collect a cup of the boiling water just before draining.
In a pan, preferably the one that was previously used for deep-frying, heat about 3 - 4 tablespoons of olive oil, put the garlic cloves through a press and braise in the pan. Add the zucchini slices and the pureed zucchini mixture, heat and season with salt and pepper.
Immediately return the sieved noodles to the saucepan, add the grated provolone and the zucchini-garlic mixture and stir. Sips in just enough of the collected pasta water to give the zucchini and cheese sauce a creamy consistency and to wrap itself perfectly around the pasta.
Portion and serve on the plates. Garnish with the zucchini slices that were set aside, grated cheese and basil leaves.
I always find it difficult to give quantities because they depend heavily on the hunger of the person in question. If the dish is served as `primo piatto`, the amount given here results in 4 servings. As a main course and if you are really hungry, only 2 - 3 servings.
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