Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside. In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini. Place zucchini into a serving bowl.
Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes. Toss into the bowl with the zucchini.
Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta. Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino. Serve immediately garnished with red chili flakes and chopped parsley.
Recipe courtesy of Mario Batali