1¼ pounds zucchini (about 3 medium zucchini)
½ teaspoon olive oil
1 tablespoon dried oregano
2 cloves garlic, finely chopped
1 teaspoon grated lemon peel
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper

Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium-high heat. Add oregano and garlic, and sauté for about 2 minutes. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned. Mix in Parmesan cheese and pepper. Serve warm.