Saut&eacuteed Zucchini With&nbspDill

Ingredients

• 6 medium zucchini
• 4 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 2 tablespoons chopped fresh dill
• Zest from one lemon
• Mandoline, or food processor with a slicing disc

Directions

1. Trim the stem end from the zucchini, then cut off the bottom end as well. Slice the zucchini into 1/8-inch rounds with a mandolin, a food processor fitted with a slicing disc, or the sharpest knife work you can manage.
2. Work in batches to cook the zucchini. Warm 2 tablespoons of the olive oil in a large skillet over medium-high heat, then add half of the zucchini. Leave it alone for 4 minutes, until you can slide a spatula underneath and see golden spots on some of the slices.
3. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Flip the zucchini and cook for 2 minutes more, still without fussing with it, until additional slices have browned. Repeat this 2 more times. Plenty of the rounds should pick up color, though not every single one will. Move the cooked zucchini to a bowl.
4. Cook the second batch the same way in the same skillet, using the remaining 2 tablespoons oil. Add all of the zucchini back to the pan.
5. On a cutting board, chop the dill and lemon rind together briefly, just until they are combined. Scatter the dill and lemon mixture over the hot zucchini and toss thoroughly. Taste, then add more salt and pepper if you’d like. Serve hot or warm.