1.
Heat olive oil in a large sauté pan.
2. Add garlic cloves and sauté over medium heat until golden brown, about 10 minutes.
3. Transfer garlic to a large serving bowl, reserving oil in pan.
4. Add half the zucchini and rosemary to pan; sauté until crisp-tender, about 7 minutes.
5. Transfer to bowl and keep warm.
6. Repeat with remaining zucchini and rosemary, and add to bowl.
7. Season with salt and pepper to taste.
