Turn the oven on to 50 degrees and put the rosemary in it for about 20 minutes. Or, on a day when you use the oven, after turning it off put the rosemary in it and leave it for a while until it is dry. Take it out, let it cool then pull off the leaves and crush them with a mortar.
Heat some oil in a pan and add the chopped onion. Season with salt and let it cook gently until the onion becomes transparent.
Add the diced zucchini and rosemary. Cook for a good 10 minutes over medium-high heat.
Serve with ground pepper and more rosemary.