Ingredients
2 teaspoons extra-virgin olive oil
2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick
1/8 teaspoon salt
Freshly ground pepper, to taste
1/2 cup finely shredded Parmesan cheese, (1 ounce)
Preparation
1.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.
