One thing to do with a lot of zucchini

Last weekend visiting our friends P & K, who live north of the city, we came home with a bunch of zucchini from their garden. Yes, it's zucchini give-away season - but thankfully these were not huge seedy giants. But still, how much can you do with zucchini? Drake got the ball rolling by making some zucchini bread. OK - so that takes care of one zucchini. What about the other six zukes? Well, last night I made a nice grated zucchini side-dish. Easy, tasty and it uses A LOT of zucchini.

5-6 medium zucchini
salt

1 clove garlic , minced
1 tablespoon olive oil
2 teaspoons fresh lemon juice

1. Shred zucchini on large holes of box grater.
   

   Zukes
2. Toss zucchini with 1 1/2 teaspoons salt and place in colander; let drain 5 to 10 minutes.
   
3. In batches, squeeze excess moisture from zucchini.
   
4. Place zucchini in medium bowl. Combine garlic with 2 teaspoons oil in small bowl; add mixture to zucchini and toss to combine thoroughly.
   
5. Heat remaining oil in 12-inch nonstick skillet over high heat. Add zucchini and spread evenly in pan.
6. Reduce heat to medium, cook without stirring until bottom layer browns, about 2 minutes.
7. Stir and continue to cook/brown zucchini another 2 minutes. 
   
8. Finish by stirring in lemon juice.