Grandmom Olga's Aglio Olio with Zucchini

Cut two small zucchini into rounds after scraping off the skin a bit. Chop
a couple of cloves of garlic and a good amount of fresh Italian parsley.
Don't ever bother with the other parsley! Saute the zucchini in a few tblsp.
of olive oil till they turn golden brown. Do in batches, if necessary.
Remove and drain on paper. Saute garlic and parsley in same oil, add
chicken broth or pasta water sufficient for the amount of pasta you are
having. Thin spaghetti is best for this dish. Pour sauce over pasta, mix
and serve with zucchini on the side.
~Lucille