Fried Zucchini and Basil Casarecce – Odette Williams

Ingredients

• 1½ pounds zucchini, thinly sliced into rounds
• 1¼ cups extra-virgin olive oil
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 pound dried casarecce or spaghetti
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon lemon zest
• ⅔ cup basil leaves, coarsely chopped, plus more to garnish
• 1½ cups finely grated Piave Vecchio or Parmigiano-Reggiano, plus more for serving
• ½ teaspoon kosher salt
• Freshly ground black pepper
• A few zucchini blossoms, sliced (optional)