Ingredients

• 2 pounds medium zucchini (about 4)
• 2 tablespoons olive oil
• 1 garlic clove, smashed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons finely grated fresh lemon zest
• Special equipment: a Japanese Benriner* or other adjustable-blade slicer

Instructions

1. Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
2. Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
3. Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.