Cut small zucchini into slices – but if they are thicker than a little finger, quarter lengthwise and then divide into 1/2 cm working steps. Cook in plenty of fat between frying and steaming until tender. Add garlic cut into fine slices. Add the spaghettini, mix, beat eggs over, mix on low heat ~ you want the eggs to stay juicy! Stir through with freshly grated parmesan and season spicily.
Spaghettini, by the way, is super fine spaghetti cooked very briefly “al dente”.
Our tip: Zucchini are tender in taste and therefore also well suited for children.