Heat ½ quart of sunflower oil in a large pot over medium-high heat until it shimmers.

Carefully add thinly sliced zucchini to the hot oil in small batches. Fry for 5-6 minutes until golden brown and crispy.

Combine fried zucchini, chopped basil, kosher salt, and 2 tablespoons of olive oil in a bowl.

In another pot, boil salted water, add spaghetti, and cook until al dente (about 8-10 minutes). Reserve 2 cups of pasta water before draining.

Add drained spaghetti to the skillet with the zucchini mixture, tossing with reserved pasta water until creamy.

Stir in 2 cups of grated Parmesan cheese until melted and combined.

Serve immediately, drizzling with olive oil and additional Parmesan if desired.