Coarsely slice and chop the zucchini

Over a medium heat, fry the garlic until soft in some olive oil

Add a generous glug of olive oil and add the zucchini

Cook the zucchini, stirring and gently mashing it while cooking until meltingly tender with just a few chunks of zucchini still visible

Get the water on the boil for the pasta and cook the spaghetti until al dente

Drain the pasta and add about 50ml of the starchy pasta water to the zucchini

Cook the zucchini for a few minutes more to let the water evaporate and the sauce to thicken

Season very well with sea salt flakes and crushed black pepper

Add some dried chili flakes if preferred and add the pasta

Give it all a gentle mix until the pasta is coated with the zucchini sauce

Serve with loads of grated parmesan