2 T olive oil
2 garlic cloves sliced
1.5 pounds zucchini, thinly sliced or diced into small cubes
Salt and freshly milled pepper
2 t grated lemon zest
2 T chopped fresh herbs, such as 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, add the zucchini, and saute until heated through. Lower the heat and continue to cook, turning occasionally until tender and golden around the edges, 8 to 10 minutes. Season with the salt and pepper, toss with the lemon and herbs and serve.
From Deborah Madison's book Vegetarian Cooking For Everyone.