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Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Pat the zucchini rounds dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the zucchini in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden. Flip and cook for 2 minutes more, until the second side is lightly golden and the rounds are just tender when pierced with a fork. Transfer to a serving plate.
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