Ingredients

4 servings

　　1 pound zucchini

　　2 tablespoons olive oil or butter

　　3 tablespoons coarsely chopped fresh marjoram leaves (or leaves and flowers)

　　1 garlic clove pounded to a purée

　　

Step 1

Rinse, dry, and trim the ends of: 1 pound zucchini.

　　

Step 2

Grate them on the large holes of a box grater (or use the julienne blade of a mandoline). Layer the zucchini into a mixing bowl, salting each layer lightly, and let stand for 20 minutes or so. (Gauge the salt by taste; the zucchini should taste highly seasoned but not salty.) Drain the zucchini in a sieve or colander, squeezing tightly to remove as much liquid as possible. Into a heavy-bottomed sauté pan, over medium-high heat, pour: 2 tablespoons olive oil or butter.

　　

Step 3

Add the drained zucchini and sauté, tossing frequently until lightly browned, about 7 minutes. Spread it out in the pan with a wooden spoon to help it brown. When the squash is cooked, take the pan off the heat and stir in: 3 tablespoons coarsely chopped fresh marjoram leaves (or leaves and flowers), 1 garlic clove pounded to a purée.

　　

Step 4

Serve hot or at room temperature.

　　The Art of Simple Food