Wash and cut the zucchini into thin slices, then fry them in extra virgin olive oil until browned.
Once fried, put the slices on paper towels to remove the excess oil.
Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a glass of the cooking water.
Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
Dip the zucchini slices in boiling water for 4 or 5 seconds, then cream 1/3 of them either by mashing through a sieve or briefly liquidizing in a food blender.
Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
Remove the pan from the heat, stir in the grated provolone until it starts to melt and become creamy. Season with a sprinkling of pepper and salt as required, Serve decorated with the basil leaves cut into pieces and some extra grated provolone to taste.