Put on a pan for pasta, slice courgettes and fry very slowly in olive oil. Add finely chopped garlic. When softened, but not mushy break up a bit with a fork and add double cream and simmer until reduced and a bit thick. Take off the heat and grate strong cheese in (parmesan if you're rich) drain pasta and add to mixture.
This recipe I got from one of Hugh F-W's books but I think he pinched it from Jane Grigson.