2 lb. zucchini
5 tbsp. olive oil
2 lg. onions
1 lg. clove garlic
2/3 c. sour cream or unflavored yogurt
1 c. finely grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb. elbow macaroni

Scrub and cut zucchini into thin sticks and saute it in hot oil until it begins to soften. Chop onions and garlic. Remove zucchini from skillet. Add onions and garlic; saute until golden. Add sour cream; cook until mixture has thickened slightly.

Cook and drain macaroni; add to onions with zucchini and 1/2 cup of the grated Parmesan. Toss; heat through and serve with the rest of the cheese. Makes 4 servings.