Ingredients:

  • 1.5 lb (680g) Zucchini, trimmed and sliced into ½-inch thick rounds
  • 2 tbsp (30 ml) Olive Oil, extra virgin
  • 3 cloves Garlic, minced (about 1 tablespoon)
  • 1 tbsp (15 ml) Lemon Juice, freshly squeezed
  • 1 tsp (2g) Lemon Zest, finely grated
  • 2 tbsp (30ml) Fresh Herbs, chopped (e.g., parsley, basil, oregano, or a mix)
  • Salt and Black Pepper, to taste
  • Optional: Red pepper flakes, to taste (for a little kick)
  • Optional: 1 tbsp grated Parmesan cheese

Instructions:

  1. Wash, trim, and slice the zucchini into even rounds.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant (about 30 seconds - don't burn it!).
  3. Add zucchini to the skillet in a single layer (cook in batches if needed). Sauté, stirring occasionally, until tender-crisp and lightly browned (about 5-7 minutes). Avoid overcrowding the pan, or zucchini will steam instead of sautéing.
  4. Remove from heat. Stir in lemon juice, lemon zest, and chopped herbs.
  5. Season with salt, pepper, and red pepper flakes (if using). Toss to combine. Serve immediately. Garnish with grated parmesan cheese if you like.