This time of year, I find myself making zucchini in so many different ways because it always looks so great at the farmers market. Baby zucchini always looks even more elegant, and I generally make them like this, the simpler the better.
Sauteed Baby Zucchini in Butter and Marjoram
10 baby zucchini, halved lengthwise
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 tablespoon marjoram, chopped
salt and pepper
Season the zucchini with the salt and pepper. Saute the zucchini halves, cut side down in the butter and olive oil until they start to brown. Flip and add the marjoram. Cook for 1 minute more and plate.
