Adapted from Vegetarian Cooking for Everyone by Deborah Madison
Serves 4 to 6 as a side dish

This is a quick, easy weeknight recipe for a lovely zucchini sauté.

2 tablespoons olive oil
2 garlic cloves sliced
1-1/2 pounds zucchini, thinly sliced or diced into small cubes
Salt and freshly milled pepper
2 teaspoons grated lemon zest
2 tablespoons chopped   fresh herbs – combo of dill, marjoram and basil

Heat the oil in a wide skillet and add the garlic. Cook over medium heat for a few minutes until it just begins to color. Raise the heat a bit and add your zucchini, and sauté until heated through.
Lower the heat and continue to cook, turning occasionally until tender and golden around the edges, about 8 to 10 minutes.
Season with the salt and pepper, toss with the lemon zest and the herbs and serve.