As much zucchini as you want to eat
Penzey's 4S Salt or seasonings of your choice
vegetable oil
1. Heat a skillet or pan on the stove top on medium high heat. My stove goes from 1 to 10, 10 being the hottest, and I put it on 6.5. Put a dollop of oil in the pan and spread it around so it heats up too.
2. While your pan heats up, slice your zucchini into rounds about as thick as a standard #2 pencil. If your zucchini is abnormally large, the rounds will look like zucchini burgers. :)
3. Plop the zucchini rounds onto the skillet. They should sizzle dramatically.
4. Sprinkle on your seasoning. When the zucchini stop sizzling, flip them over. Season this side too if you wish. When this side stops sizzling, remove from the stove top.
These are best eaten when they are all hot and juicy, straight off the griddle (although you do have to wait a minute so that they don't burn your tongue). Caution: you will probably need a napkin! Seriously, by "hot and juicy" I mean "It could potentially drip all down your arm."
If you're concerned about your sodium/fat intake, just go easy with the seasonings and oil. The zucchinis cook just fine with minimal oil.
