Heat half the oil in a medium non-stick
frying pan and add the garlic and onion.
Cook for 2-3 mins, until softened. Using
your hands, squeeze out as much
moisture from the courgettes as
possible. Add them to the pan and cook
for a further 3-4 mins, until tender. Spoon
the vegetables into a large bowl.
Stir in the parsley, cheese sauce and
spaghetti and season. Beat the eggs
and stir into the mixture.
Heat remaining oil in the frying pan and
tip in the spaghetti mixture. Level it out with
the back of a spoon and cook over a medium
heat for 3-5 mins, until almost set.
Transfer to a hot grill for 2-3 mins, until
golden. Leave to cool in the pan for
5 mins, then cut into wedges and serve.