Sauteed Grated Zucchini with Marjoram

1. 1

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

2. 2

   Grate them on the large holes of a box grater (or use the julienne blade of a mandoline).

3. 3

   Layer the zucchini into a mixing bowl, salting each layer lightly, and let stand for 20 minutes or so.

4. 4

   (Gauge the salt by taste; the zucchini should taste highly seasoned but not salty.)

5. 5

   Drain the zucchini in a sieve or colander, squeezing tightly to remove as much liquid as possible.

6. 6

   Into a heavy-bottomed saute pan, over medium-high heat, pour: 2 tablespoons olive oil or butter.

7. 7

   Add the drained zucchini and saute, tossing frequently until lightly browned, about 7 minutes.

8. 8

   Spread it out in the pan with a wooden spoon to help it brown.

9. 9

   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 puree.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.