Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add sliced zucchinis to the skillet, cooking for 5-7 minutes until softened and golden, stirring occasionally.

Combine the drained spaghetti with the zucchini in the skillet. Pour in some reserved pasta water and toss gently over medium heat to create a creamy sauce.

Stir in grated Pecorino Romano cheese and chopped basil, seasoning with salt and pepper. Toss over low heat for 1-2 minutes to meld flavors.

Serve the creamy spaghetti immediately, garnishing with extra basil and cheese if desired.