Zucchini/courgettes can be quite bland and watery and are often served along with other vegetables (ratatouille) or fried. I like the baby ones ‘al dente’. I grated my zucchini in my food processor. If, after cooking you need more of a garlic flavor, add garlic salt. I think also that this would work well with the addition of spinach and would be a nice topped with a poached egg.
1 tbsp. extra virgin seasoned with salt and pepper
1 pound of zucchini (about 3 zucchini) – topped and tailed but not peeled
2 large cloves of garlic – minced
Heat the oil in a frying pan and when sizzling add garlic and cook for a minute or so.
Add grated zucchini and cook for 5 minutes.