An easy veggie, sauteed zucchini on the stove top. In a large sauce pan, place a fair amount of canola oil, few splashes of teriyaki, splash of soy, Worcestershire, and vinegar. salt as desired. I added Bicentennial Seasoning and Back of the Yards Garlic Rub for some extra flavor. Turn the burner to high and let it start to boil. Once going place zucchini sliced in thirds in the pan and turn a few times to keep from burning. I prefer them a little firm when I pull them off, but some may want more cooked.