Cut zucchini into julienne or batonnet strips

Toss zucchini with salt in a colander and let drain for 20 to 30 minutes

Lightly rinse, drain and squeeze dry without crushing zucchini

Peel and mince garlic

Chop onion

Cut tomatoes lengthwise into quarters

Scoop out seeds and cut tomatoes into medium dice

Melt butter with olive oil in a large skillet over medium high heat

Saute the garlic and onion until tender, 3 minutes

Add the zucchini and cook until zucchini is crisp-tender and turns a brighter green color, 5 to 7 minutes

Season with pepper

Toss in the tomatoes and cook until warmed through, about 3 minutes

Serve immediately.