Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 4 servings

　　2 pounds medium zucchini (about 4)

　　2 tablespoons olive oil

　　1 garlic clove, smashed

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 teaspoons finely grated fresh lemon zest

　　

Special Equipment

a Japanese Benriner* or other adjustable-blade slicer

　　

Step 1

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 sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.

　　

Step 2

Add half of zucchini to garlic oil and sauté, 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.

　　

Step 3

Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.

　　Cooks' Note

　　*Available at Asian markets and some specialty cookware shops