Ingredients:

  • 2 medium zucchini (about 1 lb / 450g), ends trimmed, sliced into 1/4-inch / 0.6cm rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and slice the zucchini into even rounds.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds), being careful not to burn the garlic.
  3. Add zucchini slices to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until tender-crisp and lightly browned, about 5-7 minutes.
  4. Remove the skillet from the heat. Stir in lemon juice, parsley, and mint. Season with salt and pepper to taste.
  5. Transfer to a serving dish and serve immediately.