2 pounds (about 4 medium) zucchini
2 cloves garlic, sliced thin
1/4 cup olive oil
1 teaspoon salt
Squeeze of lemon juice, to taste
1/4 cup minced herbs (try thyme, chives, or summer savory)
1 pinch cayenne
Salt and pepper
Coarsely grate the zucchini on a box grater or with the shredding blade of a food processor. Put the zucchini in a large dish towel and squeeze out as much water as you can.
In a 12-inch skillet, heat the olive oil over medium-high heat. Add the shredded zucchini, garlic, and the salt and stir. Let the zucchini cook, stirring and scraping the bottom of the pan every few minutes. The zucchini shreds will start to soften and the mixture will begin to thicken up. If the zucchini starts to scorch, add a few tablespoons of water and turn the heat down.
When the zucchini is "jammy" in consistency, after about 20 minutes, add the herbs and season to taste with lemon juice, additional salt, if needed, and pepper. - adapted from Jennie Cook