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Wash and slice zucchini into thin rounds or half-moons, depending on your preference.
Add sliced zucchini to the pan. Season with salt. Cook over medium-high heat, until zucchini are tender and slightly golden.
Puree less than half of the zucchini, add mint, garlic, cheese and the remaining juice from the zucchini.
Add the puree to a serving dish. Mix the spaghetti in. Plate and top with zucchini and with your choice of cheese.