I'm not a fan of zucchini in savory dishes, but here's an easy vegetable side dish that somehow transforms it into something tasty. Use a medium or larger zucchini, about 8 ounces for every 2 people. Wash, and cut off the ends, but don't peel. Use a vegetable peeler and run it down the length of the zucchini to make thin, long slices. Rotate the zucchini and keep peeling off slices until it's used up. Discard the seedy center if it's an overgrown one. Heat about 1 tablespoon of butter per 8 ounces of zucchini over medium heat in a medium to large skillet. Add the zucchini slices and sauté until cooked to your liking, being careful not to cook to the point of mushiness. Toss and turn the slices as they cook. They will cook in only a few minutes, as they are so thin. Sprinkle with a bit of salt and serve.

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