Browned Summer Squash with Gooey Cheese

-Cut 1-2 zucchini into planks the long way about ¼ inch thick, discarding stem ends.

-Melt 2 TBS good butter in a large pan.

-Place the squash in the pan so it doesn’t overlap and cook on each side until browned, about 5 minutes each side.

-Slice up some cheese, cheddar or Gruyere would be nice.

-Put a slice of cheese on each squash slice when browned on both sides.

-Cook until the cheese melts and serve with a sprinkle of sea salt and freshly ground black pepper.