Slice the zucchini into rounds or half-moons, approximately 1/4 inch thick, and set aside.
Heat the skillet over medium-high heat until it begins to shimmer slightly and you hear a gentle sizzle.
Add the olive oil to the hot skillet, watching it swirl and coat the surface evenly with a slight shimmer.
Carefully spread the zucchini slices in a single layer, allowing space between pieces for even searing.
Sear the zucchini without disturbing for about 2–3 minutes, until the bottoms are golden brown and slightly crispy.
Use tongs or a spatula to flip the zucchini, and cook the other side for another 2–3 minutes until tender and golden.
Sprinkle the Maine seaweed seasoning evenly over the zucchini and toss gently to coat all pieces, allowing the flavors to meld for about 30 seconds.
Season with salt and pepper to taste, adjusting according to your preference.
Remove the skillet from heat once the zucchini is tender yet retains a slight crispness around the edges, and the flavors are fragrant.
Transfer the sautéed zucchini to a serving plate and drizzle with any remaining oil or seasoning if desired.
Enjoy the dish immediately while warm, appreciating the vibrant green color and coastal-inspired flavors.
