Easy Sautéed Zucchini

1. Stage

Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandoline, food processor, or your very best knife skills.

2. Stage

Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula. 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.

3. Stage

Season the zucchini: Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.

4. Stage

Serve: This dish can be served hot or warm.