Ingredients:

  • 2 medium zucchini, about 1 pound (450g), ends trimmed and sliced into ½-inch (1.25 cm) thick rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Zest and juice of 1/2 lemon
  • 2 tablespoons chopped fresh herbs (such as parsley, basil, oregano, or a combination)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Slice the zucchini into even rounds.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
  3. Add zucchini rounds to the skillet in a single layer. Cook, turning occasionally, until tender-crisp and lightly browned, about 5-7 minutes. Avoid overcrowding the pan; cook in batches if necessary.
  4. Remove from heat. Stir in lemon zest, lemon juice, and fresh herbs. Season with salt and pepper to taste.
  5. Serve immediately while warm.