Sautéed Teriyaki Zucchini (Courgette)

Total time: 25 minutes
   Thickly sliced, then fried in oil.  The Teriyaki sauce added near the end forms a wonderful glaze.... Another variation for zucchini.

 Ingredients:

• 1 yellow or green courgette (zucchini), 8 inches (20cm) long
• 1 tbs olive oil
• 2 tbs Teriyaki sauce

 Instructions:

• Slice the blossom end off of the zucchini, then slice it into 1/2 inch (1 cm) rounds.  Don't bother with the thin, stem end.   (Slice as much as you'll want to eat; I did about 12 slices. 
• Heat the oil in a nonstick skillet over medium heat.  The skillet needs to be large enough to hold all of the slices flat.
• Add zucchini slices and sauté 8 - 10 minutes.  Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it.  If not, sauté some more; if yes turn and sauté the other side.  The other side won't take quite as long. 
• When they are done the slices will have nice, browned patches on both sides and be tender.
• When they are done, or very close, add the Teriyaki sauce and turn all the slices to coat both sides. 
• Continue to sauté another 1 - 2 minutes, until Teriyaki sauce has formed a syrupy glaze.  Remove and serve.