Ingredients:

  • 1.5 lbs zucchini, sliced into 1/4-inch rounds
  • 1/2 cup yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice into uniform 1/4 inch rounds. Slice the onions into thin half moons. Note: Wet zucchini will steam instead of sear
  2. Heat the olive oil and butter in a 12 inch cast iron skillet over medium high heat until the butter foams and sizzles.
  3. Add the sliced onions and sauté for 3–4 minutes until translucent and slightly golden.
  4. Stir in the minced garlic and cook for 30 seconds until you smell that sharp, fragrant aroma.
  5. Increase the heat to high. Add the zucchini in a single layer. Note: Work in batches if the pan looks crowded
  6. Sear undisturbed for 2–3 minutes per side until a golden brown crust forms.
  7. Sprinkle with salt and black pepper.
  8. Remove from heat immediately. Note: This prevents the cheese from breaking or burning
  9. Stir in the lemon juice, Parmesan cheese, and fresh parsley, allowing the residual heat to melt the cheese into a glaze.