olive oil, cook garlic, stirring occasionally, until garlic is golden brown. With slotted spoon, remove and discard garlic. In hot oil, cook zucchini with pepper and 1 t salt until zucchini is golden brown and tender-crisp. Into zucchini, stir vegetablebouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv)