Sauteed Zucchini

A basic recipe that can be served hot or cold, plain or dressed up.

1 or 2 zucchini
olive oil
salt and pepper

Heat a saute pan over medium low heat.
Wash and trim the zucchini then cut across to make two halves. Stand a half on end and slice down to make two open faced ‘logs’, repeat for the remainder. Sprinkle each face with salt and pepper.
Add the olive oil to the pan, let it come to temperature, and lay each piece face down in the oil. After ten or twelve minutes a golden color will develop. Check and see. Turn each piece over and cook for another 5 minutes. Remove to a plate, sprinkle with a bit of salt and it’s done.
Tips:
The finished product should have a golden face and be tender but not soft and mushy. Dark brown will not be good, colorless will be worse.
Watch the heat. A steady sizzle is best, too hot and it will burn, too low and the zucchini will be greasy.
Be careful not to crowd the pan. The zucchini will steam instead of brown. Cook in batches if you need to.
Serve hot or cold. Great as a side dish or as part of an antipasto.
Variations:
Use garlic infused olive oil for the cooking.
Just before the cooking is done sprinkle with red wine vinegar.
When serving, grated Parmesan cheese is good or use a little more vinegar.