Wash the zucchini and cut them into not too large cubes.

Crush a clove of fresh garlic with the back of a knife, put it in a pan with 2 tablespoons of extra virgin olive oil over medium heat and let it infuse its flavour for a minute.

Add the zucchini, the fresh oregano leaves, salt and pepper and let cook for about 5 minutes on medium heat without the lid, stirring constantly with a wooden spoon. It will take just 5 minutes to cook if the zucchini are fresh and tender, just like mine, otherwise you can cook them a 10 minutes more, if you prefer them more tneder or if they are not so fresh, adding a tablespoon of hot water. It's better to leave them slightly crisp and al dente, to enjoy their freshness.

Serve the zucchini warm, sprinkled with some leaves of fresh oregano.