Zucchini Trifolati

• 18 small zucchini, trimmed and cut at an angle into 3-4 slices
• 3 tablespoons olive oil
• 2 garlic

Heat the oil in a large frying pan, add the garlic and gently brown. Then add the zucchini and cook slowly for 15-20 minutes. When brown on all sides, add 125 ml (4 fl oz) boiling water and stir, scraping and combining the brown juices that have formed on the bottom of the pan until all the water has been absorbed and the zucchini are soft. Add the mint or basil, season with salt and pepper and