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
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.