Prepare the zucchini in umido and set aside to keep warm.
Pat the slices of zucchini dry on paper towels. Heat the oil in a heavy skillet and fry the zucchini slices until they are a golden brown. Drain on absorbent paper.
Bring a large pot of salted water to a boil for the pasta. Add the fettuccine, stir, and cook about 2 minutes.
Drain the pasta and toss in a warm bowl with the butter and salt and pepper. (penne or linguine will take about 6 minutes to cook.)
Reheat the zucchini in umido, add to the pasta, and toss again.
Serve topping each serving with a sprinkling of parsley, some cheese shavings and slices of fried zucchini.