Ingredients:

  • 1.5 lbs zucchini, sliced into 1/4-inch rounds
  • 3 cloves garlic, thinly sliced
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 small lemon, halved for juicing
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice into uniform 1/4-inch rounds. Slice the garlic into paper-thin slivers.
  2. Heat the olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add the zucchini in a single layer (work in batches if necessary). Let them sit undisturbed for 2-3 minutes until the bottoms are mahogany-colored. Flip and sear the other side for another 2 minutes.
  3. Reduce heat to medium. Toss in the sliced garlic and sauté for 60 seconds until fragrant but not brown.
  4. Remove the pan from the heat entirely. Stir in the salt, pepper, fresh basil, and a squeeze of lemon juice. Fold in the Parmesan cheese until it just begins to melt from the residual heat.