Fried Zuccinni

A friend, Teresa, served this to me once.  She told me her Italian grandmother used to make it, and it was a favorite with all the grand-kids.
The thinly sliced zuchinni will brown in the middle creating a nice caramelized flavor that you don't normally associate with this vegetable.
Use as much zucchini as you would with other cooking methods.

1) Use a mandolin to cut the zuccini very thinly.  Pretend you are making thin potato chips.
2) Heat a nonstick frying pan over med-low heat.  The trick is to get the heat right. each batch takes about 30-60 seconds to cook.  Put the pan off center on the heat so that one side is a bit cooler, you will push the cooked zuccini to the cooler side and they will start to build up there.
3) Add maybe a teaspoon of olive oil to the pan, and lay your slices down in the pan.  As they start to brown, start sliding them to the cool side and place new slices in the freed up space.
4) Every now and then add a little more olive oil and a dash of salt.

This method takes a bit of time and overseeing so try it once for a dinner for two.  You ought to be able to cook it in 20-30 minutes.