Peel the zucchini (do not remove all the peel and slice it into round slices about half a centimeter.

Fry them in plenty of boiling extra virgin olive oil, with unpeeled garlic (“aglio in camicia).

When the zucchini are golden, drain them on a plate.

In this case, I do not use absorbent paper because the oil that holds the courgettes helps me to flavor the pasta.

Cook the pasta (only spaghetti in Siciland when there are 2 minutes left at the end of cooking, transfer them into a large bowl, add the fried zucchini and the remaining oil on the bottom of the dish, mix gently adding grated caciocavallo cheese and if necessary a little pasta cooking water.

Add freshly ground black pepper, and chopped fresh parsley (basil or/and mint serve immediately.