2 tbsp olive oil
4 medium zucchini, thinly sliced
2 cloves garlic, finely chopped
1 tbsp fresh marjoram or oregano, chopped
Kosher salt and pepper
Heat half the oil in a large skillet over medium-high heat.
Add half the zucchini and cook, stirring occasionally until golden brown, 10 to 12 min.
Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini. Return the first batch to the skillet.
Stir in the garlic, marjoram, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, for 2 min.
[ via Real Simple magazine, Feb. 2008 ]
