Michael's Extra Thin Zucchini Saute

Michael says: "The goal of cooking zucchini is to drive off the water". (Funny, I thought it was to prepare for rapid consumption....)

4 one-inch (or less) diameter zucchini, cut 1/16th of an inch with a Mandolin. [The zucchini are from the Farmer's market, starting in April...]
one 2-inch tomato, cored, seeded and diced
thyme
marjoram
butter
olive oil
salt


1. Saute the zucchini, with herbs and salt, in 1 tablespoon each of olive oil and butter over medium heat until soft but neither mushy or brown.

2. Toss in tomatoes a minute or two before the saute is complete.