Clarifying the Butter

1. Bring 1/2 pound of butter to a simmer in a saucepan over medium-low heat for every 1 pound of zucchini. If you're sauteing a small amount of zucchini, clarify 1/2 pound of butter and reserve the rest.

2. Simmer the butter for 10 to 12 minutes, or until the butter solids sink to the bottom, leaving clear butterfat floating on top. Skim the froth from the surface of the butter as it simmers.

3. Line a mesh strainer with 2 layers of cheesecloth and set it over a bowl. Ladle or spoon the clear butterfat from the top of the butter into the strainer. Set the strained, clarified butter aside.

Sauteing the Zucchini

1. Scrub the zucchini under cool water. Dry them with a paper towel. Trim about 1/4 inch from the top and bottom of each zucchini.

2. Peel a few layers from one side of the zucchini to give them a stable base for slicing, using a peeler. Slice the zucchini at a slight angle into disks that are 1/2 inch thick.

3. Heat a couple tablespoons of clarified butter in a saute pan over medium-high heat for about 3 minutes. Add enough zucchini slices to almost cover the bottom of the pan without overcrowding it.

4. Season the zucchini to taste, using kosher salt and freshly ground black pepper. Let the zucchini cook undisturbed for about 1 minute.

5. Toss the zucchini in the pan with a flick of the wrist. Alternatively, use of a silicone spatula. Let the zucchini saute for another another minute and then toss them again.

6. Saute the zucchini 3 or 4 minutes total, tossing them every 1 to 1 1/2 minutes, for al dente. Take the pan off the heat and toss in freshly chopped herbs to taste, if desired.

7. Transfer the zucchini to the plate.