Spaghetti & Zucchini in Creamy Parmesan Sauce – Cabot Creamery

Ingredients

• 1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
• 5 large cloves garlic, crushed and peeled
• 2 tablespoons olive oil
• 12 ounces thin spaghetti
• 2 cups Cabot Cottage Cheese
• 1½ cups freshly grated Parmesan or Asiago cheese, plus more for top
• 1 large egg yolk
• ½ teaspoon salt, or more to taste
• Ground black pepper to taste