Try this recipe with any kind of zucchini you like; they are most plentiful in late spring and early summer.
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- With the help of your adult, using a peeler or a small knife, cut the zucchini into ribbons.
- Put the zucchini, oil and water in large skillet and bring to a boil over high heat. Stir well and cook until the zucchini is tender, about 2 minutes.
- Serve at room temperature.
Sprinkle with crumbled feta cheese or finely grated parmesan cheese just before serving.