Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden-brown. That’s it! With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.
How to Slice the Zucchini
I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade or your chef’s knife. If the opening of your food processor is too small for whole zucchini, halve them lengthwise first to make half-coins. I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl. Cook the second batch of zucchini with the remaining 2 tablespoons of oil, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of pepper in the same way. Return all the zucchini to the pan.
