Bring a large pot of water to a boil.

Meanwhile, cut each zucchini into a small slices and chop the garlic.

In a large frying pan over medium heat fry zucchini in extra virgin olive oil, garlic, pepper, oregano and salt.

In a medium bowl beat eggs with freshly grated Parmesan Reggiano.

Add the zucchini mixture to the cooked pasta and to the eggs.

Toss to combine thoroughly.

Divide the pasta among serving plates and sprinkle with the remaining cheese and pepper, if you like.

Serve immediately.