This recipe is excellent.  We thought it was even better the next day.

• 4 zucchini
• 3 garlic cloves
• large pinch of salt
• large pinch dried oregano
• juice of ½ lemon
• 4 Tbs. olive oil
• freshly ground pepper
• 15 olives

Slice zucchinis in half lengthwise then cut into large chunks.  Bring a pot of salted water to a boil, add zucchini and cook 10-15 minutes or until quite soft.  Drain.  Crush the garlic in a mortar in pestle with the salt, then rub it into the cut surfaces of the zucchini.  Sprinkle with oregano, lemon juice and olive oil.  Season with pepper.  Garnish with the olives and serve at room temperature.

Serves 4.

From The San Francisco Chronicle Cookbook vol. 2.