In a large skillet over medium-high heat, add the olive oil with the garlic and bring to warm hot but not smoking. Add the zucchinis and cook until golden turning them over often. Remove the garlic as soon as it turns golden and discard.
Meanwhile cook the pasta in a large pot of salted water and remove 2 minutes prior to al dente according to packaging cooking time. Add them to the large skillet with the zucchinis with the help of kitchen thongs.
Add all the cheese to the skillet. Add some water to slowly continue the cooking and melting the cheese. Continue stirring until all the cheese is melted and the pasta is ready. Add more cooking water as you go along to keep the pasta moist
Grind a couple of rounds of black pepper, salt if needed, and serve hot.
Optional: cut up pieces of basil and more provolone