This was super simple and easy. The hardest part was shredding the zucchini. This is wonderful for an easy, simple and fast dinner. Thank You for sharing.

Wonderful way to use excess zucchini which I love!! Made 1/2 as stated and the other 1/2 substituting homemade alfredo sauce and no cheddar. It was good as stated but delish with subs. I still gave it 5 stars because I would never have thought to add zucchini. Thanks for the recipe!

I made this today for lunch and my husband and I both really liked it. I think it could be modified to be even better though, depending on your tastes. I would add onions, mushrooms, and diced tomatoes. We also made this using an alfredo sauce recipe from this website as well that was delicious. I don't typically like store bought alfredo sauce, so I don't buy it. Otherwise, I made the recipe exactly as stated. Some other things I would change is drain the zucchini before adding to the garlic and oil mixture. Just small changes that would enhance this recipe, but really it is good as is.

This is great, I only changed one thing I added more garlic because we love that stuff. Wonderful recipe and so quick and easy. I made a double batch and served it to my neighbors while watching the NYG/Chicago game, they all loved it. With a nice glass of your favorite wine, wonderful.

This is very good and fairly quick. I don't use the Cheddar cheese though. Cook the pasta, drain and set aside. Chop the garlic and slice the zucchini. Saute just until slightly tender but still has a little crunch. Add the sauce and a toss to heat through. Toss in a handful of chopped fresh basil and a grind or two of fresh black pepper. Serve over pasta.