Rinse zucchini in cold water, scrubbing off the dirt residue, trim ends cut into sticks. Toss with salt a few times. Put in colander, salt and place over a bowl to collect the moisture for a minimum of two hours. There will be a surprising amount of liquid. Check often.

Pat dry with paper towels, rinse colander as you will use it again to shake zucchini, after dredging with flour.

Pour vegetable oil in frying pan up to at least 1/4” and fry the garlic. Once it browns, remove, add in zucchini and fry until golden brown.

Cook and drain pasta. Toss with butter. Add zucchini basil, cheese, toss thoroughly.

Note: I used zephyr zucchini, a hybrid between green and yellow. I used a linguini in the main picture and fusilli for the version we too