2 med. zucchini (about 8 oz. each)
1 (12 oz.) pkg. fettuccine noodles
1 tbsp. olive or salad oil
1 lg. garlic clove, minced
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1 c. skim milk
1/4 tsp. pepper
Grated Parmesan cheese

About 30 minutes before serving:

Slice each zucchini lengthwise in half. Cut each half into 1/4 inch slices.

In saucepot, prepare fettucini noodles as label directs; drain. Return to saucepot; keep warm.

Meanwhile, in 10-inch skillet over medium heat, in hot oil, add zucchini, garlic, salt, and oregano. Reduce heat to low; cover and cook until zucchini is tender crisp, about 10 minutes, stirring occasionally.

With slotted spoon, add zucchini to noodles, then add skim milk, pepper, and 1/2 cup Parmesan cheese. Over low heat, gently toss mixture until heated through. Divide into 6 servings; sprinkle each serving with 1/2 tablespoon Parmesan cheese.