• Full a large pasta pot with water and bring it to a boil.

Make the Bread Crumbs

• Meanwhile in a large 12" over medium heat skillet make the breadcrumbs. Combine extra virgin olive oil, minced garlic and the bread crumbs and stir occasionally until they are lightly browned and toasted, about 3 minutes.
  1 tablespoon Extra Virgin Olive Oil, 1 Large Clove of Garlic, minced, ½ Cup Breadcrumbs, Pinch of Salt and Black Pepper
• Transfer the toasted bread crumbs to a small bowl and set aside, wipe the skillet and return it to the stove.

Sauté the Zucchini

• Return the pan used to make the bread crumbs to medium meat. Add 1 tablespoon of olive oil and the sliced zucchini and season with a pinch of salt and black pepper.
  2 tablespoon Extra Virgin Olive Oil, divided, 8 oz Zucchini, sliced into ⅛" rounds
• Don't move the zucchini for 2 minutes to allow it to brown, then flip it and continue cooking until it starts to look translucent, about 3-4 minutes.
• Remove the zucchini from the pan and onto a small plate or bowl.
• Return the skillet to the stove.

Cook the Spaghetti

• Cook the spaghetti in salted water until al dente.
  8 oz Spaghetti

Finish the Pasta

• While the spaghetti cooks, add one tablespoon of olive oil into the skillet over medium head and add the shallot. Add a pinch of salt and pepper and cook until softened, about 3 minutes.
  2 tablespoon Extra Virgin Olive Oil, divided, 1 Large Shallot, sliced, Kosher salt and black pepper to taste
• Add garlic and cook for 1 minute, until fragrant.
  1 Large Clove of Garlic, Minced
• Add chopped olives, lemon zest, lemon juice and a pinch of crushed red pepper flake and cook for 1 minute.
  ⅓ Cup Green Olives, drained and roughly chopped, Zest of 1 Lemon, 2 ½ tablespoon Lemon Juice, Pinch Red Pepper Flakes
• Reserve ½ cup of pasta water, then drain the spaghetti.
• Into the skillet, add the spaghetti, pasta water and vegan parmesan. Cook, using tongs to toss everything together until the sauce clings to the pasta, about 2 minutes.
  ½ Cup Vegan Parmesan
• Remove from heat and top with basil and toss once more.
  ½ Cup Basil, thinly sliced
• Serve and top each plate with plenty of garlic breadcrumbs.