Preparation

• Wash and trim the ends of the zucchini, then slice them into thin rounds with a mandoline or thinly by hand.

• In a pan, pour plenty of extra virgin olive oil and fry the zucchini slices.

  Let them brown, then drain them on absorbent paper to remove excess oil. Season with salt.

• Meanwhile, cook the spaghetti and drain it al dente, reserving about a cup of cooking water.

• In a large pan, pour a little oil and the garlic clove, and as soon as it is golden, add the previously fried zucchini.

  Also add the al dente spaghetti with a little cooking water, continuing to cook the pasta.

• Add part of the Provolone del Monaco, stirring with tongs to combine and gather the ingredients.

• Finally, sprinkle with Parmesan and the remaining Provolone.

• A grind of black pepper, a few basil leaves, and this simple, tasty, and appetizing dish from the best Italian culinary tradition is ready to serve … spaghetti with Nerano style zucchini!