First, bring to boil a large pot of salted water, and in the meanwhile, chop the zucchini into matchsticks.
In a pan, drizzle some olive oil and add the peeled and halved garlic cloves. When they start to sizzle, add the zucchini and sauté at high heat for 5-10 minutes, until the zucchini start to brown, then turn down the heat. Season with salt and black pepper.
While the zucchini cooks, toss the pasta in the pot with boiling water and cook according to the packaging instructions.
When the zucchini are almost ready, add the cream to the pan and season to taste. Mix well with a wooden spoon.
Drain the pasta al dente and add it to the zucchini sauce. If necessary, add a few tablespoons of pasta water.
Serve with grated Parmigiano on top and freshly ground black pepper.
Notes
You can store leftovers in an airtight container in the fridge for up to 5 days. You can then reheat in a microwave or in a small pot. Add a little bit of water before you reheat, to make the sauce creamy again.