Slice the courgette/zucchini into circles around 1 cm (0.4") thick.
Bring a large pan of water to the boil and add some salt.
Cut the garlic clove in half and place in a frying pan with the olive oil. Gently heat until lightly golden.
As soon as the garlic is lightly golden, remove from the pan and add the courgettes/zucchini. Take care as they can spit a bit. You may have to cook them in two batches, depending on size of your frying pan.
Meanwhile place the spaghetti in the water and cook per packet instructions.
Turn the zucchini/courgette occasionally until medium brown and blistered. If you turn them too much they won't achieve this - and this adds flavour!
Once brown both sides, remove to kitchen paper towel on a plate to remove excess oil. (Cook the second batch if cooking in batches).
Season the cooked zucchini/courgette with salt and black pepper.
When the spaghetti is cooked to al dente, drain well, keeping a cup/ 240ml of the cooking water, then add the pasta to the frying pan you cooked the zucchini/courgette in.
Add the cooked zucchini/courgette back to the pan with the spaghetti with the grated parmesan, half the basil and a little of the cooking water.
Heat over a gentle heat until the parmesan has melted, adding a little more pasta water if it's getting too dry - the sauce should be creamy. Transfer to serving plates and sprinkle over a little more grated parmesan and the rest of the torn basil, to serve.