Preheat the oven to 180℃. Thinly slice the zucchini, place on a lined baking tray, drizzle with olive oil and roast in the oven until golden brown.
Once the zucchini is removed from the oven, allow to cool before transferring into an airtight container and storing in the fridge for up to 3 hours or overnight.
Whilst the spaghetti is cooking, heat a little olive oil in the pan and add the zucchini from the day before (bring to room temperature before using) and gently heat through the zucchini.
Once the zucchini starts to breakdown, add the wine and cook for a few minutes before ladling in some pasta water. Whilst stirring the pasta water into the rest of the sauce, gradually add the parmesan cheese and give it a good whisk. This should create a lovely glossy sauce.
Add the spaghetti into the sauce, then add the salt and pepper. Combine, then scatter the basil leaves and extra parmesan cheese on top. Enjoy!
