Rinse the zucchini under cold water and pat dry. Trim the ends. Slice the zucchini into 1/4-inch thick rounds or half-moons (if zucchini are large, cut in half lengthwise first then slice).

Mince garlic and prep basil

Peel and finely mince the garlic cloves. Stack basil leaves, roll them tightly, and slice into thin ribbons (chiffonade).

Cook

Heat pan

Place a large skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it warm until shimmering but not smoking (about 1 minute).

Sear zucchini

Add the zucchini slices in a single layer (work in two batches if necessary so they don't crowd). Cook undisturbed for 2–3 minutes until the undersides are golden brown.

Flip and add garlic

Flip the zucchini slices and add the minced garlic to the pan, distributing it among the slices. Cook for 1–2 more minutes until the zucchini is tender-crisp and the garlic is fragrant. Stir gently to avoid burning the garlic.

Season and finish

Season the zucchini with 1 teaspoon salt and 1 teaspoon black pepper, then squeeze 1 tablespoon lemon juice over the top. Toss gently in the pan for 20–30 seconds to combine flavors. Remove from heat.

Finish & Serve

Add basil and optional toppings

Transfer the zucchini to a serving plate. Sprinkle the sliced basil over the warm zucchini. If using, scatter 2 tablespoons grated Parmesan, 2 tablespoons toasted pine nuts, and/or 1/4 teaspoon red pepper flakes to taste.

Serve immediately as a warm side dish or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking.