Peel the zucchini with a knife, slice the zucchini (about half a centimeter thick).
Heat olive oil, garlic, and chili pepper in a pan for flavoring, and fry the zucchini slices until golden brown.
In the same pan, sauté garlic and chili pepper, add the already fried zucchini slices, zucchini flowers, basil, salt, and black pepper. Sauté the flowers and zucchini for 5 minutes. Cover with a lid and let it rest.
Bring water to a boil, cook the spaghetti, drain, and mix the spaghetti with the zucchini, adding some cooking water.
Remove from heat: Add fresh basil and extra virgin olive oil, and grate lemon zest over it. Serve with grated ricotta salata and a pinch of black pepper.
