Spaghetti alla Nerano

1/4 cup olive or avocado oil

6 med green zucchni

4 oz spaghetti

2-Tbsp olive oil

1/4 tsp salt

basil leaves, torn into small pieces

2-Tbsp unsalted butter

8-Tbsp grate parmigiano cheese

Slice zucchine into thin slices (1/8 inch rounds) either by hand or using a mandoline for more even slices.  Fry in heated oil until tender.  Place on paper towel to remove excess oil, let cool.

Transfer cooled zucchini into a covered container and chill in refrigerator overnight.

Bring a large pot of water to a boil.  Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.

As you are cooking the spaghetti, heat olive oil in a skillet over medium heat.  Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes.  Add a couple splashes of the pasta water to the zucchini, but don't overdo it.  Break zucchini into small pieces with the edge of a spoon or spatula.  Reduce heat to low and toss in basil and butter; stir until butter melts.

Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses.  Add a final splash of pasta water and adjust salt if needed.

Server with more grated cheese and fresh basil.