Ingredients:

  • 2 medium zucchinis, sliced into 1/4-inch rounds (approx. 450g)
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchini into uniform 1/4-inch rounds and pat them dry with a paper towel to remove surface moisture.
  2. Place a 12-inch skillet over high heat and add the olive oil. Once the oil shimmers, add the zucchini in a single layer, ensuring the pan is not crowded.
  3. Let the zucchini sit undisturbed for 2–3 minutes until a mahogany-colored crust develops, then flip and sear the other side.
  4. Reduce heat to medium. Stir in the minced garlic and butter, sautéing for 60–90 seconds until the garlic is fragrant but not brown.
  5. Remove the skillet from heat. Drizzle with fresh lemon juice and season with salt and pepper.
  6. Toss in the grated Parmesan cheese and chopped parsley, stirring until the cheese is lightly melted.