More Zucchini

I went out to the garden and (seriously) much to my dismay there were four more zucchini that were way too big to leave in the garden, so I picked them. What else could I do? We just made three batches of zucchini bread and hauled them around to anyone who had done anything even close to thoughtful for us in the last few days. I needed a new zucchini avenue. I tried this recipe out and I think it's a winner. Don't take my word for it. Try it. If you need zucchini, don't go to the store. Come to the Peterson market. Call first. Sometimes they have weird hours. It's family owned and operated, but free.

Summer Zucchini Pasta
1 pkg. spaghetti
3 tablespoons olive oil
course salt and pepper
1 small red onion cut into thin slices
3 garlic cloves, minced
1 large zucchini cut lengthwise into sticks
2 plum tomatoes cut lengthwise into strips
3/4 cup Parmesan cheese

Boil noodles in salted water. Saute 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes. Add zucchini and 1/2 cup water. Let sit on medium heat for 10 minutes. Add tomatoes, onions, and 1 tablespoon oil. Salt and pepper to taste. Combine with Parmesan cheese.
*Side ideas: corn on the cob and garlic bread