Halve the zucchini lengthwise and slice thinly crosswise so you end up with thinly sliced semi-circles.

Place a colander or strainer over a bowl. Add your zucchini and toss with salt. Let sit for about 20-30 minutes.

Take a small handful of zucchini and gently squeeze to squeeze out excess liquid. Place in a clean bowl. Repeat for the remaining zucchini.

Heat a couple of tablespoons of oil in a skillet over medium-high heat.

Sauté zucchini and garlic until tender, about 10 minutes.