Name: Spaghetti alla Carbonara di Zucchine
Yield: 4 to 6 Servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 garlic clove, peeled; 1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups); 2 large eggs, room temperature; 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces); 12 ounces spaghetti; 6 large fresh basil leaves, torn into pieces, divided

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