4 Servings 25 min Cook
2 Tbsp Olive Oil
1/2 Tsp Salt
4 Medium Zucchini
2 Tsp Lemon Zest
1/4 Tsp Pepper
1 Clove Garlic
Cut zucchini lengthwise into 1/8-inch-thick slices using slicer.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut garlic, stirring, until golden, about 2 minutes.
Remove garlic with a slotted spoon and discard.
Add half of zucchini to garlic oil and saut, turning and stirring frequently, until just tender but not golden, about 5 minutes.
Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Transfer to a platter using tongs.
Heat remaining tablespoon oil, then saut and season remaining zucchini in same manner and transfer to platter.
Sprinkle zucchini with zest and toss gently using tongs.
