Serves 2-4
 
1 LB. Spaghetti
1 LB. zucchini, sliced into thin rounds
1/8 cup olive oil
3 garlic cloves, peeled and crushed
½ tsp. kosher salt
¼ tsp. freshly ground pepper, red pepper flakes
¼ cup Parsley, chopped finely
½ cup Parmesan cheese, 
1 cup pasta water
Basil leaves, optional
Red pepper flakes 
1 Tbsp. butter
 
In a large skillet over medium heat, add just enough olive oil to cover the bottom of the pan. Add crushed garlic and cook until soften to flavor the oil.
In two batches add zucchini slices and sauté on high heat, tossing slices from one side to the other to slightly brown just until tender about 7- 10 minutes. Place in a bowl until all the zucchini is cooked.
To cook the spaghetti, fill a large pot with water and bring to a boil, add salt.
Cook pasta just until al-dente, slightly firm, stirring occasionally. 
Place zucchini back in the skillet it was cooked in and turn flame on low.
Using tongs, lift spaghetti from pot and transfer to skillet with zucchini. 
Mix well and add parsley and ¼ cup of cheese and add reserved pasta water if needed.
Adjust the seasoning to taste.
Serve with additional Parmesan cheese.