1 pound of zucchini (I use one package from Trader Joes)
1 tablespoon Extra Virgin Olive Oil
Sea salt and freshly ground pepper to taste
Optional herbs and seasoning:
Depending on what you are making to go with the zucchini, you can add things like a sprinkle of oregano for an Italian flavor, cumin or curry powder for an Indian flavor, coriander or fennel seed for a fresh touch, red pepper flakes for some heat, etc. **You can add 1-2 cloves of garlic or a small shallot (cook for a few minutes before adding the zucchini) as well. Play around and enjoy the options!
**If you have IBS, leave these very flavorful (albeit hurtful) ingredients out. When cooking with lots of fresh and/or dried herbs, you will start to not even miss garlic and onions! And feel SO much better.
Cut off the ends of the zucchini (the part that looks like a crown). Then, taking a potato peeler, peel each zucchini. When it gets to small and flimsy to peel, use a knife and slice it into similar widths as the rest of the pieces—it’s really ok if they are not totally uniform. In a large pan on medium-low heat, add the olive oil and then all of the zucchini slices (plus any additional seasoning!). Add a good pinch or two of salt and a few grinds of pepper. Cook, turning often with tongs, for about 5 minutes or so. The zucchini is already pretty soft, so it doesn’t need long in the pan.
Serve as a side dish for any entrée, or substitute for pasta in just about any pasta dish!