• 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 breadcrumbs, and stir occasionally until they are lightly browned and toasted, about 3 minutes.
  1 Tbsp 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 breadcrumbs to medium heat. Add 1 tablespoon of olive oil and the sliced zucchini, and season with a pinch of salt and black pepper.
  2 Tbsp 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. Reserve ½ cup of pasta water when draining the pasta.
  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 Tbsp 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 Tbsp Lemon Juice, Pinch Red Pepper Flakes
• Into the skillet, add the spaghetti, ¼ cup reserved pasta water, and vegan parmesan. Cook, using tongs to toss everything together until the sauce clings to the pasta for about 2 minutes. Add additional pasta water if necessary.
  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.