Start by heating a large skillet over medium-high heat. Pour in the olive oil and add the garlic cloves. Allow the oil to warm but not smoke; you want to infuse the oil without burning the garlic. Keep an eye on it!
Once the garlic turns golden, remove it immediately from the skillet and discard it. This step ensures that you get the flavor without any bitterness.
Now, it’s time to add the sliced zucchini to the skillet. Cook them until golden brown, turning them often. This should take about 5 to 7 minutes. You want them to be tender yet slightly crisp.
While the zucchini is cooking, bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions, but remember to remove them 2 minutes before they reach al dente.
Once the pasta is ready, reserve a cup of the cooking water, then drain the pasta. Add it directly to the skillet with the zucchini using kitchen tongs, letting the flavors mingle.
Next, add both the grated parmesan cheese and smoked provolone cheese to the skillet. Pour in a little of the reserved cooking water to help melt the cheese. Stir everything together until it’s creamy and well combined.
Continue to stir until the cheese is fully melted and the pasta is coated in that delicious cheese sauce. If it gets too thick, simply add more cooking water to keep it moist.
Season with salt and pepper to taste. I like to add a couple of rounds of black pepper for that extra kick!
Finally, serve hot, garnished with fresh basil leaves if desired. This dish is best enjoyed immediately while the cheese is still gooey and warm.
