Ingredients
Ingredients
- 1½ tablespoons extra-virgin olive oil or unsalted butter
- 1½ pounds zucchini, about 3 medium, sliced into ½-inch rounds or half-moons
- 2 garlic cloves, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Lemon wedge, for squeezing
- Red pepper flakes, optional, to taste
- Chopped fresh parsley, for garnish
- Freshly grated Parmesan cheese, for serving, optional
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Cook zucchini without stirring: Add the sliced zucchini in a single layer as much as possible and cook without stirring for 3 to 4 minutes until browned on the bottom.
- Add garlic and seasonings: Stir in the chopped garlic, sea salt, and several grinds of freshly ground black pepper.
- Sauté until tender: Continue cooking, stirring occasionally, for 5 to 8 minutes until the zucchini is tender and browned in spots.
- Finish and garnish: Squeeze fresh lemon juice over the zucchini, adjust salt and pepper to taste, sprinkle with red pepper flakes if using, garnish with chopped parsley, and serve with freshly grated Parmesan cheese if desired.
Notes
- Use a large skillet to avoid overcrowding so zucchini can brown properly.
- Adjust cooking time for zucchini thickness to ensure tenderness without mushiness.
- Red pepper flakes add a nice subtle heat but can be omitted for a milder flavor.
- Parmesan cheese adds umami richness, but omit or substitute for a dairy-free option if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
