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Bring a large pot of salted water to a boil. Add the spaghetti and
cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then
drain the pasta.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add
the garlic; when it begins to sizzle, add the zucchini and saute for a
couple of minutes. Add 1/4 cup of the pasta water and cook until the
zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of
the basil. Remove the garlic.
Add the pasta to the skillet along with about 1/2 cup of the reserved
cooking water; shake the pan vigorously, adding a little more cooking
water if the pasta looks dry. Cook, tossing, until the liquid is
absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano,
pecorino and the remaining basil; toss. Top with more Parmesan.
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