Pan-Grilled Zucchini

A very nice and easy side of zucchini.

Jaffrey asks small zukes to be cut lengthwise. Bigger ones (like we get in Europe) could be cut in thick slices.

She has you sauté them in a skillet. I broiled them (since I was also broiling fish), but they could also be grilled. I don't think this matters too much as long as they get past the raw stage. Some nice reddish brown or grill marks won't hurt.

The cooked zuke bits are sprinkled with lemon juice, salt, black pepper, ground roasted cumin, and cayenne, making a very nice side very quickly.

13nov14: I sprayed the zuke spears with olive oil before broiling. Worked a treat.