1 clove garlic, sliced thin
2 tbsp. olive oil
4 zucchini, sliced
1 tsp. fresh rosemary or 1/2 tsp. whole dried rosemary
Salt, pepper to taste

Saute the garlic in the oil and add zucchini. Shake the pan to coat the squash with the oil. Add rosemary, salt, pepper. Cover, simmer gently until barely tender, about 6 minutes. Serves 4 to 6.