Cooking Instructions

• Line a rimmed baking sheet with a triple layer of paper towels and set aside. Pour neutral oil and 1 cup olive oil into a large Dutch oven. Heat oil over medium heat to 350°F (175°C). Carefully place ⅓ of the zucchini rounds into oil and fry until light golden brown, 6 to 8 minutes. Transfer fried zucchini to lined baking sheet and repeat for remaining batches.
  
• Bring a large pot of water to a boil over high heat. Add remaining 2 tablespoons salt, then add spaghetti and cook until softened on the exterior but still uncooked in the center. Reserve 2 cups of cooking water, then drain pasta.
  
• In a large skillet, heat remaining 3 tablespoons olive oil over medium heat until shimmering. Add garlic and cook until fragrant, about 1 minute. Add half of the fried zucchini and mash it into a paste. Add par-cooked pasta, 1 ¼ cups of reserved cooking water, and remaining 1 teaspoon salt. Cook until sauce is emulsified and pasta is al dente, about 3 to 5 minutes.
  
• Remove skillet from heat, add the grated cheese, and stir rapidly to combine. Adjust sauce consistency with more pasta water as needed. Season to taste with salt and pepper. Transfer to a serving bowl and arrange remaining fried zucchini and basil on top. Serve.