Step 1

If using pesto that has been refrigerated, remove it and let come to room temperature.

Step 2

Wash zucchini and trim off ends. Cut zucchini into 1/2 inch slices.  (For larger zucchini, I would cut in half lengthwise and then into slices.

Step 3

Heat olive oil over medium-high heat in large heavy frying pan with lid.

Step 4

Add garlic cloves and saute 1-2 minutes, just until you start to smell the garlic, then remove garlic cloves and discard.

Step 5

Add zucchini to hot pan, arranging them in a single layer if possible.

Step 6

Turn heat to medium, then cover and cook about 4 minutes, turning the zucchini once or twice.

Step 7

After 4 minutes, check to see if both sides are browned and the squash is getting as tender as you’d like it.

Step 8

Cook 1-2 more minutes, uncovered, as needed until zucchini is tender-crisp and any liquid is evaporated.

Step 9

Turn off heat and spoon pesto over zucchini and stir gently. Let it melt for a minute or two, season the zucchini to taste with salt and fresh-ground black pepper, put into serving dish, and serve immediately.