- 2 teaspoons extra-virgin olive oil
- 2 pounds zucchini, sliced 1/4-inch thick
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1/2 cup finely shredded Parmesan cheese
- Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.