This Abundant Crop Recipe is a total Megan Nadalet creation.  Here is the post as I wrote it, back in July 2009:

Yummy zucchini pasta!

We eat a lot of pasta in Casa Nadalet. It is our go-to meal because it is so incredibly simple!  You boil water, add dry pasta, heat up sauce and combine!  While that is enough for me, my love wants a more filling meal.  So I usually brown some ground beef and add that to pasta sauce.  But it gets really expensive to eat meat for every meal.  I tried browning zucchini and onion together, instead of ground beef, to make this dish more filling.  Matthew actually liked it.

Zucchini Pasta

• First, boil some water and cook a package (1 pound) of pasta.  If this is a meal for 2, it ensures leftovers for work the next day.
• While that is cooking, chop up half of a zucchini and half of an onion. Pour a little olive oil (or EVOO as Rachel Ray says) into a deep skillet and get that warmed up.  Brown the zucchini and onion.  Decide if you need more veggies.  You could add bell peppers or broccoli or more zucchini — it is up to you.
  
• Once brown, add a little red wine and reduce.  Then add milk (between 1/2 and 1 cup) stirring constantly so as not to burn it. Add cheese and whatever spices your little heart desires.  I bet you thought I added Cajon Seasoning, right?  Nope!  I made up my own spice blend (minor alterations to that blend) that Matt loves even more than Cajon Seasoning.  Keep adding things until it tastes right.
  
• If it seems too thin, try adding a bit of flour.  Strain your pasta and top with sauce and more cheese.

This was pretty tasty, but I would make a few adjustments next time.  I would remove the zucchini and onion after browning, add flour to thicken, and then the red wine and eventually milk.   I would put the zucchini and onion back in after that.  This would make for a thicker sauce.