Ingredients:

  • 3 medium Zucchini (Courgette), about 600 g
  • 1 teaspoon Kosher Salt (for moisture removal)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 2 large cloves Garlic, finely minced
  • 1/2 whole Lemon (zest and juice)
  • 1/4 teaspoon Black Pepper, freshly cracked
  • 1/4 cup Fresh Parmesan Reggiano (about 25 g), grated or shaved
  • 1 Tablespoon Fresh Parsley, roughly chopped (optional)

Instructions:

  1. Slice the zucchini: Prepare the zucchini by trimming the ends, halving lengthwise, and slicing into uniform 1/2-inch (1.2 cm) thick half-moons. Consistency is key for even cooking.
  2. Salt and Rest: Toss the sliced zucchini thoroughly with the 1 teaspoon of kosher salt in a colander set over a bowl. Allow the zucchini to rest for 10 minutes to draw out excess moisture.
  3. Dry Thoroughly: After 10 minutes, transfer the zucchini to a clean tea towel or layer of paper towels. Pat them very dry. Removing this moisture is crucial for achieving caramelisation rather than steaming.
  4. Heat the Fat: Place a large (12-inch) skillet over medium-high heat. Once hot, add the olive oil, followed by the butter. Allow the butter to foam slightly and subside.
  5. Sauté Garlic: Add the minced garlic and cook for about 30–60 seconds, stirring continuously, until fragrant. Do not let the garlic brown or burn.
  6. Add Zucchini: Add the dried zucchini slices to the hot skillet in a single, uncrowded layer (work in two batches if needed to prevent crowding).
  7. Sauté Hard: Cook, undisturbed, for 3–4 minutes until a deep golden-brown crust forms on the bottom. Then, toss vigorously and cook for another 3–4 minutes until the zucchini is crisp-tender (it should still have a slight bite).
  8. Season and Brighten: Remove the pan from the heat. Grate the zest of 1/2 lemon over the zucchini, then squeeze in 1 teaspoon of fresh lemon juice.
  9. Add Cheese: Stir in the grated Parmesan cheese until just melted and coating the zucchini. Season with freshly cracked black pepper to taste. (Taste before adding more salt, as the Parmesan is salty.)
  10. Serve: Transfer immediately to a serving dish, garnish with fresh parsley (if using), and serve warm.