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1.
Wash, dry and slice the zucchini. Heat olive oil in a pan and fry the zucchini for 3–4 minutes until golden brown on both sides. Remove and let drain on a sieve or paper towels.
2.
Cook the spaghetti in boiling salted water until almost al dente. Reserve one cup of cooking water, then drain the spaghetti.
3.
Warm olive oil in a cooking pot and add the garlic cloves. Fry on low heat for 2–3 minutes until the garlic becomes slightly translucent. Remove the garlic, add the fried zucchini slices over medium heat, stir with the oil for 2–3 minutes, then turn off the heat.
4.
Add the drained pasta to the zucchini over low heat. Stir well and gradually add cooking water until the spaghetti reach the desired consistency.
5.
Season with salt, pepper and chopped mint and basil. Serve with ricotta.
6.
Enjoy your meal!
