tablespoons olive oil, divided 1 garlic clove, minced 2 pounds organic
zucchini, sliced lengthwise into 1/8-inch slices using a mandoline or
vegetable peeler 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated lemon zest Directions: 1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium high heat. Saute garlic, stirring, until golden, about 2 minutes. Remove and discard garlic. 2. Add half of zucchini to garlic oil and cook, 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. Repeat with
remaining oil and remaining zucchini. 3. Sprinkle zucchini with zest. Toss gently using tongs and serve.