Sautéed Zucchini ( an Italian chef taught a friend and now it is our family favorite eaten breakfast, lunch and dinner)
The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors. Vegetables cooked this way make great pasta sauce or you can serve them as crostini. Try mushrooms with garlic and mint.
2 pounds Zucchini
4 cloves of garlic, sliced
chili pepper (or herbs)
Salt
Cover the bottom of a large sauté pan with olive oil. Add the sliced garlic and chile peppers to the pan; NOW turn on the heat. Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan. The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic. Let them over cook. It is a pleasant surprise.