Whisk the eggs, lots of fresh grated Parmesan (depending on how ‘cheesy’ you want it), a good handful of chopped mint leaves and a dash of milk in a bowl. Cook the pasta with plenty of salt. Cut the zucchini into thin slices. Thinly slice garlic and sauté in a large skillet with plenty of olive oil.
Add zucchini and cook until tender. Add salt and pepper.
Drain the pasta 1 minute before the end of cooking time, add to the pan and fold in. Now pour the beaten eggs over it, mix and wait until everything is creamy.