1 1/2 lbs. zucchini (each 5 to 6 inches long)
3 tbsp. olive oil or butter
1/2 tsp. salt
1/8 tsp. pepper

Wash zucchini. Do not peel. Cut in crosswise slices, 1/8 inch thick. Heat the oil in 9 to 10 inch skillet. Add the zucchini. Cook until slices are translucent and edges are lightly browned, turning with spatula to cook. Add more oil if needed. Sprinkle with salt and pepper. 6 servings.