Ingredients:

  • 2 medium zucchini (about 1 lb / 450g), sliced into 1/4 inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Wash the zucchini and pat it completely dry with a paper towel. Slice into uniform 1/4 inch rounds.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the zucchini in a single layer, letting them sit undisturbed for 2–3 minutes until they develop a mahogany-colored sear, then flip.
  3. Reduce the heat to medium. Push the zucchini to the edges of the pan and add the butter and minced garlic to the center.
  4. Once the butter foams and the garlic smells fragrant (about 60 seconds), toss everything together.
  5. Sprinkle with salt and pepper, cooking for one more minute until crisp-tender.