Quick-stewed zucchini

It's not really the season for zucchini, a variety of summer squash. But it's inexpensive, readily available, and (to my mind) tasty, so I make it quite a lot. The past couple of months I've been using an adaptation of this recipe, which I find tasty and blindingly simple to prepare. One of the best things about it is the zucchini can be cooked in advance and left in their pan, then reheated at the last minute, with no loss (and in fact, I think, a gain) in flavor.

Here's my version of quick-stewed zucchini with sage.

2 zucchini, cut into 1/4" semicircles
3 cloves garlic, peeled
1 tbsp fresh sage, finely chopped
1 tbsp butter
salt and pepper

In a large sauté pan with a tight-fitting lid, heat the butter over medium heat until well-browned, about 2 minutes.

Add the sage and the garlic cloves, and sauté until the garlic is lightly golden.

Add the zucchini, salt and pepper, and toss until well-coated.

Turn the heat down to low and cover. Simmer for about 10 minutes, tossing the pan regularly.

Remove from heat and either serve right away, or keep the lid off so the zucchini don't cook any further.