Ingredients:

  • 2 medium zucchinis (1 lb / 450g), sliced into ¼-inch rounds or half-moons
  • 3 cloves garlic (9g), minced finely
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • ¼ tsp (0.5g) red pepper flakes

Instructions:

  1. Slice the zucchini into uniform ¼-inch rounds or half-moons. Pat the slices dry with a paper towel to remove surface moisture.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foaming.
  3. Place the zucchini in the pan in a single layer. Leave them completely undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom.
  4. Flip the zucchini slices.
  5. Immediately add the minced garlic and red pepper flakes. Sauté for another 2–3 minutes, stirring occasionally, until the garlic is fragrant and blonde.
  6. Remove the skillet from heat, stir in the lemon juice, and season with salt and pepper.