1 tbsp. olive oil
1 1/2 lb. zucchini (4 sm.), sliced thin
1 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. coarsely chopped Calamata or oil-cured olives
1 tsp. fresh lemon juice
1/2 tsp. grated lemon peel

Heat oil in large skillet over high heat. Add zucchini and cook, stirring occasionally, until tender and beginning to brown, 8-10 minutes. Stir in garlic, salt and pepper; cook 1 minute more. Stir in olives, lemon juice and peel and heat through. Makes 4 servings.