In a heavy bottom pot, bring ½ to 1 quart of sunflower oil to 350° F

Slice the zucchini into think rounds.

In batches, fry the succhini in the hot oil until they turn blistered and golden, about 5-7 mintues per batch.

Use a spider or slotted spoon to tansfer the zucchini to a bowl or plate lined with paper towels.

Repeat until all of the zucchini is fried.

Refrigerate the zucchini for at least 30 minutes, up to overnight.

When ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

Reserve 1 cup of the pasta cooking water to make the sauce.

In a large frying pan over medium-high, add the olive oil and heat the rested zucchini the warm spaghetti cooking water.

Stir well until saucy.

Season with a few pinches of kosher salt and freshly ground black pepper.

Drain the spaghetti and add it to the pan with the zucchini, tossing well to combine.

Remove the pan from the heat and add a couple handfuls of the vegan parmesan and toss everything together.

Stir in the butter and add more water as needed to enrich the sauce.

Add more vegan parmasan on top, and add fresh basil leaves before serving.