3 sm. zucchinis
1 onion
1 clove garlic
Salt
Pepper

Grate the zucchini and place in a colander, about a 1 inch layer at a time. Sprinkle each layer well with salt. Let stand (on a plate or in the sink) 15 to 30 minutes to draw out moisture. Rinse the zucchini under running water, then squeeze out water by twisting a handful at a time in a clean dish towel. Chop the onion and mince the garlic, then saute in a little oil. When onion is soft, stir in the squeezed zucchini and continue to saute until zucchini is crisp-tender.