If you have ever had a garden and grown zucchini, then I am sure you have had the question, “What the heck do I do with all of this zucchini???”

Here is the answer: Zucchini spaghetti. It’s quick, simple, and oh-so-good!

Ingredients

8 ounces thin spaghetti
3 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
2 medium zucchini, thinly sliced
1/4 teaspoon each of Kosher salt and freshly cracked black pepper
8 fresh basil leaves, torn
1/2 cup grated parmigiano-reggiano cheese, plus more for topping

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, and saute for 1 minute, stirring and making sure the garlic does not burn. Add the zucchini and saute for about 5 minutes until the zucchini is tender. Add the salt and pepper. Remove the garlic.

Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water and stir, adding a little more cooking water if the pasta looks dry. Cook, tossing until the liquid is absorbed, 3 to 4 minutes. Remove from the heat, add the cheese and the fresh basil, and toss. Top with more Parmesan.