Taken from ESSENTIALS OF CLASSIC ITALIAN COOKING by Marcella Hazan. Copyright © 1992 by Alfred A. Knopf, Inc.

Ingredients

• 1 1/2 lbs. zucchini
• 1/4 cup olive oil
• 1 tbsp. garlic, chopped coarse

• Salt
• Black pepper ground from the mill
• 1/4 tsp. dried oregano

Instructions

1. Soak and clean the zucchini, trimming away both ends, and slice into the thinnest possible rounds.

2. Choose a sauté pan that can subsequently accommodate all the zucchini without stacking them much more than 1 inch high. Put in the oil and garlic and turn on the heat to medium. Cook and stir the garlic until it becomes colored a pale gold, then put in the zucchini, together with salt, pepper and oregano. Toss thoroughly to coat well, turn the heat up to medium high, and cook until the zucchini rounds are tender, but slightly firm to the bite. Turn them from time to time as they cook. When done, spoon off some, but not all, the oil, then transfer the entire contents of the pan to a warm platter and serve at once.

Notes:

Makes 6 servings.

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