1 lb. sm. zucchini
1/2 tsp. olive oil
1/2 tsp. grated lemon peel
1 tbsp. Parmesan cheese
Freshly ground pepper

Cut 1 pound small zucchini into quarters lengthwise, then in half cross wise. In a 10" skillet heat 1/2 teaspoon olive oil over medium high heat. Add zucchini and 1/2 teaspoon grated lemon peel; cook, stirring frequently, until zucchini is lightly browned and tender crisp, about 3 minutes. Toss with 1 tablespoon Parmesan cheese and pepper to taste. Makes 2 servings.