Place zucchini discs into a colander, sprinkle with a pinch of salt and let sit for 5 to 10 minutes to drain excess liquid.
Add olive oil and garlic to large saucepan. Cook over low flame until garlic is golden brown. Stir in zucchini, basil and a pinch of salt. Cover and let simmer for 5 minutes.
Add cooked pasta to the saucepan. Stir well and cook over low heat until warmed through. Stir in Provolone.
Remove from heat, sprinkle with Parmesan cheese and serve.