Zucchini with Mozzarella and Olives

In a skillet, heat 1 tablespoon of the oil until almost smoking. Season the zucchini with salt and pepper and add about one-quarter of the slices to the skillet in a single layer. Cook over moderately high heat, turning once, until lightly browned, about 1 minute per side. Transfer the zucchini slices to a platter, loosely fanning them out to resemble their original shape. Insert pieces of mozzarella between the warm slices; cover with foil and keep warm.

Cook the remaining zucchini, using 1 tablespoon of olive oil per batch; layer the just-cooked slices with mozzarella. Sprinkle the thyme and olives over the zucchini and serve warm or at room temperature.