Best Sauteed Zucchini

This recipe is from a Jamie Oliver cookbook my friends the Foxes gave me for Christmas a few years back.  It has a lot of really interesting recipes in it (although unfortunately, a fair number of them require ingredients that are hard to come by in Central Texas, or at least at reasonable prices)

Rebecca asks me to make this all the time.  It's absurdly quick and easy, and a big serving of the resulting dish has something like 75 calories, so bon appetit!

Hardware
Big non-stick skillet or saute pan
Mandoline slicer (if you have one)
Medium mixing bowl
Colander (optional)

Software
4-6 zucchini squash
2 tablespoons olive oil
pinch red pepper flake
2 cloves garlic, crushed or finely minced
juice and zest of 1 lemon
1 tablespoon butter
Salt and black pepper to taste

Slice the zucchini evenly into thin (1/16th inch) slices - this is quick and easy if you have a mandoline or something similar.  Toss in the mixing bowl with the red pepper flake and garlic, set aside.

Heat the oil in your pan over medium-high heat.  When the oil is shimmering, add the zucchini and cook, stirring frequently, until it begins to lightly brown around the edges (4-5 minutes.)

Add the butter, lemon juice, and lemon zest and continue to cook, stirring frequently, until most of the juice has cooked off and the zucchini is browned and cooked through (3-4 minutes)

Season with salt to taste and serve hot.

Interesting pro tip:  if you have time, you can improve the texture and flavor of the final product considerably by 'koshering' the zucchini.  After slicing them, place in a colander and toss with a couple of heavy pinches of kosher salt.  Let rest for at least 15 minutes (30 is better) then rinse and pat dry.  The salt will pull a lot of the moisture out of the zucchini, making the final product much tastier.