Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), sliced into ¼-inch thick strips
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced or minced
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice them lengthwise into quarters, then cut those quarters into ¼-inch thick strips.
  2. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers and just begins to smoke. Add zucchini strips in a single layer, letting them sit undisturbed for 2–3 minutes until caramelized, then flip and sear for another 2 minutes.
  3. Reduce the heat to medium. Push the zucchini to the edges of the pan to create a small well in the center. Add the sliced garlic and red pepper flakes to the oil and sauté for 30–60 seconds until fragrant and golden, then toss everything together.
  4. Remove the pan from the heat. Sprinkle with salt and black pepper, drizzle with fresh lemon juice, and garnish with chopped parsley.