Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ¼-inch rounds
  • 3 cloves garlic (approx. 9g), minced
  • 1 medium lemon, zested and juiced (approx. 1 tbsp / 15ml juice)
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (4g) fresh parsley, chopped (optional garnish)

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice into uniform rounds. Zest the lemon and mince the garlic, keeping them separate.
  2. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers.
  3. Place zucchini rounds in a single layer without overcrowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms, then flip and sear the other side for another 3 minutes.
  4. Reduce heat to medium. Stir in the minced garlic and sauté for 60–90 seconds until fragrant.
  5. Remove the pan from the heat immediately. Stir in the lemon juice, lemon zest, salt, and pepper. Garnish with fresh parsley if desired.