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1
Put the water on to boil.
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2
In a large skillet, heat the oil over medium high heat.
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3
Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
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4
Add the garlic to the oil.
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5
Wash and dry the zucchini.
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6
Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
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7
Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
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8
When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
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9
Fry until a nice dark brown on one side.
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10
Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
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11
Continue frying the zucchini in batches.
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12
By now the water should be boiling.
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13
Add the salt and then stir in the pasta.
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14
Once the water comes back to the boil the pasta will be done in a minute or so.
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15
Do not overcook; drain the pasta.
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16
Empty the oil from the skillet and pour in the drained pasta.
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17
Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
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18
Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
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19
Serve with lots of grated Romano cheese.
