Ingredients:

  • 1.5 lbs zucchini, sliced into 1/4-inch rounds
  • 3 cloves garlic, minced
  • 1/4 cup yellow onion, finely diced
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Slice the zucchini into uniform 1/4-inch rounds and set aside.
  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 a mahogany-colored crust forms. Flip and sear the other side for another 2 minutes.
  3. Push the zucchini to the edges of the pan. Drop the butter and diced onions into the center. Once the butter is foaming, stir in the minced garlic and cook for 60 seconds until the garlic smells nutty and the onions are translucent. Toss everything together to coat the zucchini in the garlic butter.
  4. Remove the pan from the heat immediately. Sprinkle with salt, black pepper, and oregano.