(Remove the stem from the zucchini and cut the fruit into wheels. Clean the spring onions: halve or quarter the white part of each onion according to size, cut the beautiful green into fine rings.
Heat the olive oil in a large coated frying pan or possibly in a wok. Add garlic, spring onions, peperoncino, zucchini and pine nuts, sprinkle with thyme and season with salt and pepper. Roast for about eight minutes, turning frequently, allowing the zucchini to color very slightly.
In the meantime, briefly rinse the arugula, drain very well and cut into strips.
Add the arugula to the zucchetti form and roast everything together just until the arugula has collapsed. Season with salt and freshly ground pepper and serve immediately.