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PdfWarm the pan: Heat a nonstick skillet over medium-low. Add 1 teaspoons olive oil (just enough to barely coat the pan) and swirl to coat.
Cook first side: Add 2 medium zucchini, cut into half-moons about ½ inch thick in a single layer. Season with 0.3 teaspoons salt. Cook without stirring for 3 minutes, then flip each piece.
Cook second side: Cook another 3-4 minutes until just tender when pierced with a fork. No color on the zucchini is fine — that's the goal.
Finish with lemon: Remove from heat. Finish with 2 teaspoons fresh lemon juice.