There is an Italian name to this dish, but if I tried to spell it here, I could get into trouble. Lets just call it Spaghetti with Zucchini. You could use any type of pasta, but my son absolutely loved this with thin spaghetti.
5 Medium Green, Yellow or a Combo Zucchini
4 Minced Cloves of Garlic
1/4 C. Olive Oil or a little more/a little less of how you like it (Regular is fine as well)
1 lb. Thin Spaghetti (cooked)
Salt and Pepper
Remove ends from squash and slice rounds of about 1/4 inch. In a medium sauce pan, add oil and heat on medium/high heat. Add zucchini, minced garlic, salt and pepper. Stir uncovered about 5 minutes. Cover, reduce heat to medium/low and cook for additional 20 minutes, stirring occasionally.
Toss zucchini mixture with warm spaghetti and top with grated cheese.
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