Sauteed zucchini with shallot and butter

Heat a little oil in a wide pan over quite high heat; add only the zucchini. Butter is held back because it may burn.

Stir once, then leave a couple of minutes to brown on one side.

When nearly done, add the shallots for about a minute.

Season with salt and pepper; optionally deglaze with a little water or stock to dissolve the brown bits.

When the pan is almost dry, kill the heat, wait for the bubbling to almost stop, then melt in butter; kept below boiling it emulsifies into a sauce.