This is how my mother prepares these delicious rounds of zucchini every summer, but really, nothing ever tastes as good to me as when my mother makes it.
4 small organic zucchini
Sea salt and pepper
2-3tablespoonsextra-virgin olive oil
1 wedge of lemon, about ¼lemon
1-2tablespoons freshly grated Parmesan cheese
Slice the zucchini into ¼-inch rounds and separate the pieces. Place them in a bowl and sprinkle lightly with sea salt and pepper, tossing to coat. Heat a large skillet over medium heat, then add 1tablespoon of the olive oil, swirling to coat the skillet. Arrange as many zucchini rounds as you can without overlapping.
Set a large plate by the stove. Cook the rounds for about 5-6 minutes, until the underside is golden brown. Using two forks or tongs, turn to cook the other side for about 5 minutes, until golden brown. Transfer the browned zucchini to a plate, overlapping slightly as you form a circular patter. Add another tablespoon of the olive oil and continue cooking the zucchini, adding another tablespoon of the oil if needed, until all the zucchini are pan-fried. Squeeze the lemon over the zucchini, then sprinkle with the Parmesan cheese. Taste for seasoning. Serve hot, at room temperature, or chilled.