2-3 large zucchini
2 tablespoons extra virgin olive oil
Freshly ground sea salt and pepper
Freshly grated Parmesan
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini.