This recipe makes 4 servings.
2 lbs. zuchinni, finely sliced
3 tablespoons olive oil
3 cloves of garlic, crushed
2-3 tablespoons cream
1/3-1/2 cup freshly grated Parmesan
1. Heat the oil in a large saucepan, then add the garlic, zucchini, and a little salt. Cook the zucchini gently, on a "slow-sizzle," so that they soften without browning. Make sure to stir whenever they start to stick to the bottom of the pan. Keep cooking until they are concentrated and oily but not at all watery. They will partially break up.
2. With the heat still on, stir in cream and at least 1/3 cup of freshly grated Parmesan.
3. Allow to bubble for just a minute so that the cream is incorporated and reduced a little.
4. Meanwhile cook your chosen pasta, toss with the sauce, and serve.
*This recipe comes from Hugh Fearnley-Whittingstall's The River Cottage Cookbook