Using a vegetable peeler, press firmly into the zucchini and peel it into long, wide ribbons. Work your way around the zucchini (sort of like it’s a rectangle and you’re peeling the four sides), stopping when you get to the seeds. Discard the seedy core.
Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the zucchini ribbons and sprinkle with salt (I use about 1/4 teaspoon kosher salt) and several grinds of the pepper mill. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only (I err on the shorter side). The ribbons should be just softened and not limp or mushy. Adjust the seasonings to taste, and transfer to a serving dish.
Serve as is or toss with pesto or marinara sauce, or stir in add-ins of choice. Delicious served hot or at room temperature.