Ingredients:

  • 1 lb zucchini, sliced into 1/4 inch coins
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the zucchini into uniform rounds and pat them dry with a paper towel to remove excess moisture.
  2. Heat olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and begins to brown.
  3. Add zucchini in a single layer and sear undisturbed for 2 minutes until mahogany-colored spots appear, then flip and sear for another 2 minutes.
  4. Reduce heat to medium, stir in minced garlic, and sauté for 30–60 seconds until fragrant but pale gold.
  5. Remove the pan from heat and stir in the lemon juice, lemon zest, salt, and black pepper before serving.