Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ¼-inch half-moons
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) freshly cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice them into consistent ¼-inch (0.6cm) half-moons to ensure uniform caramelization.
  2. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add the zucchini in a single layer and let them sit undisturbed for 2–3 minutes to develop a mahogany-colored sear.
  3. Toss the zucchini and add the minced garlic, salt, and pepper. Sauté for another 2 minutes until the garlic is fragrant and pale gold.
  4. Remove the pan from the heat immediately and drizzle with fresh lemon juice to brighten the flavors.