Wash your squash and halve lengthwise.
Slice into thin half-rounds.
Chop up some onion and garlic scapes.
Sauté onion and scapes in olive oil over medium high heat for a few minutes before adding zucchini.
Allow to cook to golden brown before turning.
Add coarsely chopped Missouri pecans, or pine nuts or slivered almonds.
Sprinkle with Methuselah cheese and serve hot.
****This is also lovely over pasta, and if you want to make it go further, add some sautéed greens, such as radicchio, kale, collards, beet greens, swiss chars, kohlrabi greens or cabbage. I would cook the greens separately in olive oil and garlic with a good dose of coarse ground sea salt, and toss them together when cooked. Serve over pasta or toss together.