Coarsely grate 4–5 of the zucchini. Chop the remaining zucchini into small bite-sized pieces for texture. Set aside.

Smash the garlic cloves and set them aside—these will be used to flavor the oil and removed later.

In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté until fragrant, then remove the garlic.

Add the grated and chopped zucchini to the pan with a pinch of salt. Cook until the zucchini releases its water and becomes tender.

Meanwhile, cook the pasta in well-salted water according to package instructions until al dente. Reserve some of the starchy pasta water before draining.

In a bowl, add the finely grated Parmigiano Reggiano. Gradually add a few spoonfuls of hot pasta water, mixing until you get a smooth, creamy consistency. This will be your "cremina."

Add the drained pasta to the zucchini pan and stir to combine. Then add the Parmigiano cremina and toss vigorously until the sauce coats the pasta.

Season with additional salt and black pepper to taste. Serve immediately, garnished with extra Parmigiano if desired.