Zucchini Recipe

Prepare zucchini

Wash the zucchini under cold water and dry. Trim off the stem ends. Cut the zucchini into 1/4-inch (about 6 mm) thick rounds or half-moons if the zucchini are large so pieces cook evenly.

Heat pan

Place a large skillet (preferably heavy-bottomed or cast-iron) over medium-high heat. Add 1 1/2 tablespoons of the olive oil and let it warm until shimmering but not smoking, about 1 minute.

Sear zucchini

Add half of the zucchini in a single layer (do not overcrowd — cook in batches if needed). Let the slices cook undisturbed for 2–3 minutes until the bottoms are nicely browned. Flip and cook the other side 1–2 minutes more until tender-crisp. Transfer to a plate and repeat with remaining 1 1/2 tablespoons olive oil and the rest of the zucchini.

Add garlic and season

Reduce heat to medium. Return all zucchini to the pan. Add the minced garlic, sprinkle the kosher salt and black pepper over the zucchini, and sauté for 30–45 seconds, stirring continuously, until the garlic is fragrant (don’t let it burn).

Finish with lemon and herbs

Remove the pan from heat. Stir in the lemon zest, lemon juice, and torn basil leaves. Taste and adjust seasoning with additional salt or pepper if desired.

Serve

Transfer the zucchini to a serving dish. If using, sprinkle the grated Parmesan over the top. Serve warm or at room temperature as a side dish.