Ingredients:

  • 1.5 lbs zucchini, sliced into 1/4-inch rounds
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, thinly sliced or minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup shaved Parmesan cheese

Instructions:

  1. Slice the zucchini into uniform 1/4-inch rounds to ensure even cooking.
  2. Heat the olive oil in a large wide skillet over medium-high heat until it shimmers.
  3. Add zucchini in a single layer and let sit undisturbed for 2–3 minutes to develop a golden-brown crust.
  4. Flip the zucchini and sear for another 2 minutes until mahogany spots appear.
  5. Reduce heat to medium. Push zucchini to the edges of the pan and add the garlic to the center; sauté for 30–60 seconds until fragrant.
  6. Toss the zucchini and garlic together to coat in the garlic oil.
  7. Remove the pan from the heat immediately and stir in lemon juice, lemon zest, salt, black pepper, fresh parsley, and Parmesan cheese.