Ingredients
Coarse salt and ground pepper
3 medium zucchinis, (about 1 1/2 pounds), cut diagonally into 1/4-inch rounds
1 tablespoon olive oil
2 tablespoons scallions, thinly sliced
Preparation
Fill a large skillet with just enough water to cover bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl.
Drizzle zucchini with oil; sprinkle with scallions. Season with salt and pepper; toss to combine.
