Trim the stems and pip end of the zucchini, then slice them into 1/4-1/8 in. slices.
Cook briefly in lightly salted water, removing them when they are still firm and bright green – almost no child will go for the slimy overcooked version of this dish, but when cooked until just tender, even you will be surprised at the difference!
Drain them well, set aside about 30 seconds and drain again, so your zucchini is not soggy.
Transfer to a serving dish and dot with the butter, follow with a good sprinkling of the grated cheese. Butter and cheese will melt into the squash creating an irresistible dish that even the kids will like.
Salt and pepper to taste.
image from slashfood.com