Another one from the MIL. I usually make a huge pan of this at least once a week. DH loves it (of course he does, it's his mom's recipe). Again not a lot of measurements here, can't mess it up.

Cut zucchini in coins. Heat saute pan over med-hi heat and put in some olive oil. Saute zucchini and several cloves chopped garlic until zukes are nicely browned. Add salt and pepper and lots of thyme (fresh if possible). Add a small amt of water (about 1/4 cup) and place lid on pan. Allow to steam to desired tenderness (DH loves them firmer, I like them nice and mushy). If desired sprinkle grated cheese over just before they are done. Good with any kind of strong flavored cheese, our favorite is parmesan.

MMMMMM! Zucchini!!! We've just recently become addicted to roasted zucchini spears with feta - 400ish oven, tossed with olive oil, salt, pepper, and basil (the zucchini, not the oven!), roasted until fork-tender, and then topped with feta. We just had it last night!

Kara

I love my zucchini just like this, except I usually do it on a sheet of foil of my outdoor grill (gotta love Florida). What is an appropriate serving?

Hi, Rubberduck. You could have as much of the zucchini as you'd like, since it's so low in calories and so good for you. Just be careful not to overdo it on the parmesan cheese. I think no more than a tablespoon.