Heat sunflower oil in a heavy-bottom pot over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Wash and slice the zucchini into thin rounds, about 1/4 inch thick. Fry in batches until blistered and golden brown for about 5-7 minutes.

In a large pot, bring salted water to a boil. Cook spaghetti (or linguine) according to package instructions until al dente.

In a frying pan over medium heat, drizzle olive oil and sauté the chilled, fried zucchini for a couple of minutes.

Add the drained spaghetti to the frying pan and toss gently to combine with zucchini and sauce.

Remove from heat, stir in grated Parmesan cheese and butter until melted and creamy. Adjust consistency with reserved pasta water if needed.

Plate the pasta while warm, garnishing with additional Parmesan and fresh basil leaves.