4 slices bacon, snipped into pieces
2 small to medium zucchini
2 Tbsp plus 1 tsp olive oil
2 cloves garlic, minced
Salt and pepper
1/2 pound spaghetti, cooked al dente
1/4 cup grated Parmigiano or Romano
Cook bacon pieces over medium heat until crisp; drain and set aside.
Meanwhile, grate zucchini.
When bacon is done cooking, add garlic to the drippings. Cook and stir for 1-2 minutes, until garlic is lightly browned. Add shredded zucchini. Season with salt and pepper. Saute zucchini 7 to 10 minutes.
Add hot, drained pasta to the pan. Toss spaghetti with zucchini and additional 1 tsp olive oil. Add parmesan cheese and stir to combine. Serve hot.
Note: To make this a vegetarian meal, omit bacon and substitute olive oil for the bacon grease.