Sautéed Zucchini with Marjoram

Normally, I'm not a big fan of zucchini - though I always think it looks so tasty at the farmer's market. Last year we had a bumper crop of marjoram in our garden and I was looking for ways to use it when I stumbled upon this recipe in The Art of Simple Food. I'm now a zucchini convert! I think it's the combination of the herbs and the grating that make this recipe a keeper. If you have any leftover, this makes an excellent filling for omelets!

Sauteed Grated Zucchini with Marjoram

(serves 4)

Ingredients

1 pound zucchini (about 5 small squashes)

2 tablespoons olive oil or butter

3 tablespoons coarsely chopped fresh marjoram leaves (or leaves and flowers)

1 garlic clove pounded to a purée

Rinse, dry and trim the ends of the zucchini. Grate them on the large holed grater and layer them into a mixing bowl, salting each layer lightly, and let stand for 20 minutes or so. (Gauge the salt by taste; the zucchini should taste highly seasoned but not salty). 

Drain the zucchini in a sieve or colander, squeezing tightly to remove as much liquid as possible. (I put the zucchini in the center of a clean tea towel, then gather up the edges and twist into a ball, squeezing out the liquid.)

Place a heavy-bottomed sauté pan on medium-high heat. when warm, add the olive oil or butter, and the drained zucchini. Sauté, tossing frequently until lightly browned, about 7 minutes. spread it out in the pan with a wooden spoon to help it brown. When the squash is cooked, take the pan off the heat and stir in the marjoram and garlic. Serve hot or at room temperature.