4-6 regular zucchini, halved lengthwise and halved again OR
12-18 baby zucchini, sliced in half
1 red onion, sliced
1 TBSP olive oil
kosher salt and black pepper to taste
1/2 tsp garlic powder
In a large skillet, heat the olive oil over medium high heat. Sprinkle zucchini and onion with salt, pepper and garlic powder. Add onions to skillet and cook for about a minute. Scoot the onion to the side.
Add zucchini pieces to skillet, cut side down. Allow to cook without flipping for a couple of minutes. (You can stir the onion!) You're looking for some nice color before turning. Turn the zucchini pieces and cook on the other side for about two minutes, or until crisp-tender.