• 3 small zucchini, unpeeled (try to find those that are 2 to 3 inches long)
• ½ cup olive oil
• 2 teaspoons thyme
• salt
• freshly ground pepper
• good commercial noodles or spaghetti
• 1 garlic clove, finely chopped
• ½ cup freshly grated Parmesan cheese

Wash and scrub the zucchini and slice them on the bias. Pat dry with paper towels. Heat the olive oil in a heavy-bottomed pan and add the zucchini. Sauté them, stirring with a wooden spoon, over a medium flame until they are golden brown. Sprinkle with thyme, salt, and pepper.

Meanwhile, cook the pasta and drain it. Put the zucchini on top of the pasta and sprinkle with 1 tablespoon of the olive oil and the garlic and cheese. Toss with two forks and serve.