Sauteed Grated Zucchini with Marjoram - zucchini

Method

• Rinse, dry, and trim the ends of: 1 pound zucchini.
• Grate them on the large holes of a box grater (or use the julienne blade of a mandoline).
• Layer the zucchini 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.
• Into a heavy-bottomed saute pan, over medium-high heat, pour: 2 tablespoons olive oil or butter.
• Add the drained zucchini and saute, 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: 3 tablespoons coarsely chopped fresh marjoram leaves (or leaves and flowers), 1 garlic clove pounded to a puree.
• Serve hot or at room temperature.