Cook spaghetti in lightly salted water until al dente.
Peel and finely dice onions and sauté in oil until translucent. Add the curry and sauté very briefly.
Cut the washed zucchini and mushrooms into fine slices, add to the oil and also sauté briefly. Add the cream and cook for 3 – 4 minutes.
Season to taste with salt and pepper. To serve, pour the zucchini sauce over the pasta. Sprinkle with grated Parmesan cheese.
