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["Wash and trim the zucchini. Cut each one lengthwise in half and then cut each half lengthwise again so you have four pieces. If the squash is on the large size, you might have to cut each half into thirds to make six pieces.", "Cut the pieces crosswise into lengths of about 1 1/2 to 2 inches to make little zucchini ""batons."" If you are using yellow crookneck, cut them into similar shapes and sizes so they all cook evenly.", "Peel the garlic and give it a rough chop into small pieces.", "Melt a bunch of butter in a largish skillet. When the foam subsides, add the garlic. Cook for about 30 seconds, then add the squash. You will have a big heap in the pan, but it will cook down.", "Stir the squash, lifting and turning so all the pieces get a butter bath. With the heat on medium-low, continue to cook the squash, stirring occasionally, until it is very soft, almost falling apart, and meltingly tender. This will take time, at least 30 to 45 minutes. Resist the urge to stop cooking when you think it is done enough -- it probably isn't. And do not add any water! Your patience will be rewarded, I promise.", "As for the salt, I wait to add it until the squash is mostly cooked or done."]
