3 lbs. zucchini
Salt, as needed for zucchini
1 lb. pasta - linguini or fettucini
4 tbsp. butter or olive oil
1 to 2 tsp. chopped garlic
3/4 to 1 c. Parmesan cheese

Wash, trim and grate the zucchini. Salt and let drain for 30 minutes. Squeeze out moisture - you should have about 6 cups zucchini.

In saute pan heat oil or butter and cook garlic for 30 seconds. Add zucchini and cook until barely tender - stirring to coat with the butter. Season with salt and generous amount of fresh ground pepper. Cook pasta, drain and toss with sauteed zucchini and 1/2 the grated Parmesan cheese. Taste for seasonings and serve with remaining cheese. Serves 4 to 6.