Pan-Grilled Zucchini

• 4 smallish zucchini, about 1 pound in all
• 4 tablespoons olive or canola oil
• Lemon juice
• Salt
• Freshly ground black pepper
• Ground roasted cumin seeds (page 284)
• Cayenne pepper

1. Cut the zucchini into halves lengthways.
2. Pour the oil into a large frying pan and set over medium-high heat.
3. When hot, put in the zucchini, skin side down, in a single layer.
4. (Do two batches, if needed.)
5. When the bottom is a reddish brown, turn the pieces over.
6. Brown the second side the same way.
7. Arrange in a single layer in a platter, cut side up.
8. Squeeze some lemon juice over the top.
9. Sprinkle some salt, lots of black pepper, some cumin, and cayenne over the top as well.
10. Serve.

smallish zucchini, olive, lemon juice, salt, freshly ground black pepper, ground roasted cumin seeds, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/pan-grilled-zucchini-373837 (may not work)