Peel the zucchini in vertical strips, cut in half horizontally, and slice into 8 mm half-moons (if it's a thin zucchini, cut into disks). Peel the potato and cut into 8 mm disks, then soak in a bowl of water.
Put the potato in a microwave-safe bowl and cover with plastic wrap. It's all right if it's still a little wet. Microwave at 500w for 4-4.5 minutes, or until an inserted skewer comes out clean.
In a separate bowl, whisk together the ＊ olive oil and soy sauce.
Heat olive oil in a pan and saute the zucchini on medium to medium to high heat.
When the zucchini has browned on both sides, add the potatoes and cook for another 1-2 minutes, then add salt and pepper. (Keep the salt to a minimum and add just a bit more pepper!) While it's still hot, transfer to the soy sauce dressing bowl from Step 3.
Toss and let stand until cool enough to eat.
Story Behind this Recipe
This is my parents' summer recipe that I now serve to my own family.
If the zucchini and potato are very large, cut vertically in half before slicing. If thin, cut into disks.
[Regarding the amount of soy sauce] If you're going to eat it right away, 2 tablespoons is fine, but the longer you wait, the stronger the flavor gets. If you're going to wait before eating the recipe, use less soy sauce.