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AlbertBevia
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Cut each zucchini (washed & patted dry) into diagonal slices that are ¼ inch (.635 cm) thick, then place them all in a single layer over a wire rack with paper towels underneath, season with sea salt on both sides and let them rest for 10 minutes
After 10 minutes, pat the slices of zucchini completely dry
Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
Meanwhile, season the slices of zucchini with black pepper, garlic powder and sweet smoked Spanish paprika, just on one side
Add the slices of zucchini seasoned side down into the hot pan with the olive oil, all in a single layer, cook in batches, go for 2 minutes per side, as you finish each batch transfer the slices of zucchini into a wire rack, once again in a single layer
Serve the slices of zucchini warm, at room temperature or even chilled, enjoy!