Slice the zucchini and season with salt.

Put the extra virgin olive oil in a frying pan and heat it on medium heat. Fry the sliced zucchini in batches and put them on a plate when they are golden brown on both sides.

Make sure not to burn the oil. Reserve the oil in the frying pan.

Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site.

Put the drained pasta in the frying pan where you fried the zucchini and mix it with the oil. Add the zucchini and mix well.

Serve immediately with a generous amount of finely grated Parmigiano Reggiano on the top.