Ingredients:
3-4 medium sized zucchini
1 T olive oil
2-3 large cloves of garlic, sliced
1/2 cup Spinach and Basil Pesto (or use store-bought pesto like I did in this recipe for a slightly different version)
salt and fresh ground black pepper to taste
Instructions:
If using pesto that has been refrigerated, remove it and let come to room temperature. Wash zucchini and trim off ends. Cut zucchini into 1/2 inch slices. (For larger zucchini, I would cut in half lengthwise and then into slices.

Heat olive oil over medium-high heat in heavy frying pan with lid. Add garlic cloves and saute 1-2 minutes, just until you start to smell the garlic, then remove garlic cloves and discard.
Add zucchini to hot pan, arranging them in a single layer if possible. Turn heat to medium, then cover and cook about 4 minutes, turning the zucchini once or twice. After 4 minutes, check to see if both sides are browned and the squash is getting as tender as you’d like it. Cook 1-2 more minutes, uncovered, as needed until zucchini is tender-crisp and any liquid is evaporated.

Turn off heat and spoon pesto over zucchini and stir gently. Let it melt for a minute or two, season the zucchini to taste with salt and fresh-ground black pepper, put into serving dish, and serve immediately.

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