Ingredients:

  • 2 medium zucchinis, approx 1 lb (450g), sliced into ¼ inch rounds
  • 1 small yellow onion, ½ cup (75g), thinly sliced
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • ½ tsp (2g) garlic powder
  • 1 tbsp (15g) grated Parmesan cheese
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Slice the zucchini into uniform rounds, lay them on a paper towel, and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out moisture.
  2. Pat the tops of the zucchini slices dry with another paper towel to ensure they sear instead of steam.
  3. Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers.
  4. Carefully add the zucchini slices in a single layer, leaving half an inch of space between each slice. If using onions, add them now. Sear undisturbed for 2-3 minutes until the bottoms are deep golden brown.
  5. Flip the slices and sprinkle evenly with garlic powder and black pepper.
  6. Sauté for another 2-3 minutes until cooked through and golden on both sides.
  7. Remove from heat and immediately drizzle with fresh lemon juice or sprinkle with grated Parmesan cheese.