Ingredients:

  • 2 medium zucchinis, sliced into 1/4-inch rounds (~1 lb / 450g)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice them into consistent 1/4-inch rounds, ensuring slices are dry to prevent steaming.
  2. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers.
  3. Add the zucchini in a single layer. Let them sit undisturbed for 2-3 minutes until the bottoms are mahogany-colored and crisp.
  4. Toss the vegetables. Sauté for another 2-3 minutes, stirring occasionally, until vegetables are tender.
  5. Remove the pan from the heat. Immediately sprinkle with kosher salt, stirring one last time to coat.