1 pound spaghetti
2 small to medium zucchini
¼ cup extra-virgin olive oil
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
½ cup grated Parmesan or Romano cheese

Cook spaghetti in large pot of salted water until al dente.

Trim ends off zucchini and shred using a box grater holding zucchini at an angle. Dry shredded zucchini between paper towels.

Heat a large skillet over moderate heat. Add olive oil. Add garlic to oil. When garlic begins to sizzle, add zucchini. Season zucchini with salt and pepper. Sauté shredded zucchini 7 to 10 minutes.

Drain spaghetti and add to skillet with zucchini. Toss until pasta is well coated. Sprinkle with grated cheese. Season to taste with salt and freshly ground pepper.