Zucchini, parsley, lemon

Transient

Doesn't get a whole lot easier than this. Slice zucchini into quarter-inch rounds. Heat a couple tablespoons of olive oil in a skillet. When it's nice and hot, add the zucchini, stir to coat, and allow the rounds to sit and develop some nice brown spots. When ready, throw in some salt, pepper, lemon juice, and parsley, and serve.