Zucchini pasta

2-3 zucchini
(coarse) salt
4 Tb butter (or oil)
1 cup grated parmesan cheese
1 cup heavy cream
one box pasta (I like rainbow rotini)
grated pepper to taste

grate zucchini, salt, and let drain for 30 minutes. squeeze dry and saute in butter until cooked, just a few minutes. Add cream and simmer until it thickens slightly. Meanwhile, boil water and cook the pasta. when the pasta finishes, the sauce thickens, add the parmesan and grated pepper.

in the Victory Garden cookbook by Marion Morash