Sautéed Zucchini

Most of the zucchini we encounter end up a watery, insipid mess because they release water when they cook and then boil in their own juices. They are best sautéed like mushrooms: add just a few slices at a time until they heat through and start to brown. When all the slices are well browned, toss them with garlic or shallots and an herb such as parsley, thyme, marjoram, or oregano.