Bring a pot of generously salted water to a boil.
Put a heavy skillet over a high flame filled with 1/2 inch of oil and fry the zucchini in batches until golden brown spots begin to appear, about 6-8 minutes per batch. Set aside.
Put a large sauté pan over a medium flame and heat the olive oil. Add the garlic and sauté 1-2 minutes until it begins to color.
Drop the pasta into the water and stir.
Add the flowers, leaves, stems and a bit of salt. Sauté until wilted, about 2-3 minutes and add in 1/2 cup of pasta water from the cooking pasta. Sauté another 2 minutes and add in the zucchini.
Add the al dente pasta to the sauté pan and toss for 1 minute while drizzling extra virgin olive oil. If the pasta seems dry add a bit more pasta water. Taste for seasoning. Serve in warm bowls.