8 oz. pasta, very thin
8 oz. grated Mozzarella
4 med. size zucchini, grated
2-3 c. milk or half and half
2-3 tbsp. basil
Salt and pepper
butter or olive oil

While pasta is cooking, saute zucchini is non-stick skillet with a little butter or oil, until clear. Onion can be added if you wish. When pasta is done, drain and return to pot. Put back on warm burner. Add milk or half and half and mix. Add basil to taste (2 tablespoons to start). Mix in zucchini, keep tossing. Add cheese a little at a time, blend each time you add more. Pour into large pasta bowl. Make sure cheese and vegetables are blended through out pasta. Add salt and pepper to taste.

This recipe goes well with a tossed salad, garlic bread sticks. A perfect quick meal in the middle of the summer.