Tonight's dinner utilizes my bumper crop of zucchini. This time of year, someone always has some, and wants to give them away. Find that person and become their friend! This recipe serves one person; for more than one, increase the pasta and zucchini proportionately.
Zucchini pasta:

One half zucchini, any size

one serving size pasta, any type

two garlic cloves, or 1/4 tsp powdered or granulated

salt and pepper to taste

1 TBS olive oil or butter

Parmesan (or Asiago) cheese to taste, I like an ounce or more of it, 1/4 cup grated, give or take.

Put a pot of water on to boil your pasta in, and while you're waiting for it to come to a boil, slice the zucchini in half lengthwise, then cut it into 1/8" or so thin strips, trying to keep them stacked as you cut so you can flip it and cut it again making long thin pieces similar to spaghetti. Set aside. Mince the garlic. Put the oil in a skillet on low heat, and when it's warm, usually a minute or less, add the garlic. Give it a slight stir for a few seconds, then add the zucchini. Stir it to coat, add a 1/4 cup of water, and let it simmer for about five minutes, until it's tender crisp, you don't want to overcook it, leave it a bit firm, but tender. By this point the pot of water you put on should be at a boil, and if it is, add the pasta and cook it, about eight minutes. I like mine al dente. Cook yours how you like it. Drain the pasta once it's cooked, put it in a serving bowl or back in the pan you just drained, and add the zucchini mix. Add the parmesan cheese, or asiago if you like that better, and stir. Salt and pepper to taste, and enjoy!