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 Ingredients

• one, whole zucchini
• olive oil
• garlic salt
• salt
• pepper
• butter

Method

I prefer to cook this in a steel frying pan, but use what you have.

1. Slice the zucchini. Discard the ends.  Make each slice about half a centimeter.
2. Pour a layer of olive oil in the pan and heat at medium until you get a little sizzle out of the oil (a drop of water to test most say, but I just roll the oil around in the pan until it seems loose).
3. Cover the bottom of the steel pan with the slices of zucchini. 
4. Sprinkle the up-side of each slice with pepper, salt, and garlic salt.  This will be to your preference, but I like to go light on the salt and pepper and I give the garlic salt a slightly more liberal sprinkle.  Whatever you do, don’t overdo it!  Zucchini does not need to be overwhelmed by the seasonings.
5. For better flavor, add about four pats of butter to the hot olive oil at this stage.  Evenly place them and let them melt before the next step.
6. Flip the slices when the downsides show signs of spotted browing (these will be small spots…don’t overcook).  If you are worried about the timing on flipping the slices, it is far better to flip them too early than to flip them too late!
7. Repeat seasoning process, a bit lighter for each seasoning though.
8. Flip as needed.
9. Test the slices with a fork.  Optimally, the fork will go into the slice, indicating that it is cooked, but the zucchini will have retained its freshness, i.e. it is not overcooked/mushy.  It will be better to serve these too fresh than overcooked!
10. Serve as a side or as an appetizer.  I drank a dry white wine from Northern Italy with mine and I let the kids eat theirs with catsup.  Everyone was happy!