teaspoon(s) extra-virgin olive oil
pound(s) zucchini, (about 4 medium), sliced ¼ inch thick
Freshly ground pepper, to taste
cup(s) finely shredded Parmesan cheese , (1 ounce)
Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover, and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.