Heat the olive oil in a large pan. Sauté the zucchini slices, flipping to cook both sides, until just barely golden in spots. Remove from pan and drain on a paper towel.
Heat a large pot of water to boiling, add in a generous tablespoon of salt and cook the pasta until al dente (follow the package directions). Reserve 1/4 cup of the pasta water from the pot, and drain the rest. Set the pasta aside, covered.
Using an immersion blender or food processor blend one third to half of the zucchini slices with about 1/4 cup of the pasta water.
In a large serving bowl, immediately toss the warm pasta with the zucchini mix, provolone and basil until well-combined.
Top with the remaining zucchini slices, a little grated provolone and a few basil leaves. Buon appetito!
