Prepare linguine as label directs for al dente linguine; reserve 1/2 cup cooking water, drain, return to saucepot and cover to keep warm.
In 2 batches, in large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add half the zucchini, and 1/4 teaspoon each salt and pepper; cook 4 minutes or until lightly browned, turning once. Transfer zucchini to paper towel-lined plate; reduce heat to medium-low.
In same skillet, cook garlic and remaining 1 tablespoon oil 1 minute or until fragrant, stirring frequently. Add linguine, reserved cooking water and zucchini; cook 2 minutes or until heated through, tossing frequently. Remove from heat; add 1/2 cup cheese and toss until melted. Add remaining 1/2 cup cheese and basil; toss. Makes about 5 cups.
Serve linguine mixture garnished with basil and pepper, if desired.
