Zucchini Recipe

Prepare the zucchini

Wash the zucchini under cold water and trim off both ends. Slice zucchini into 1/4-inch rounds (or half-moons if zucchini is large) so that you have about 4 cups sliced.

Heat the pan

Place a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let it warm until shimmering but not smoking, about 30–60 seconds.

Sauté garlic briefly

Add the minced garlic to the hot oil and sauté 15–30 seconds until fragrant, stirring constantly to avoid browning.

Cook zucchini

Add the sliced zucchini in a single layer as much as the pan allows; cook in batches if necessary. Let zucchini cook undisturbed 2–3 minutes so the underside browns, then stir or flip and cook another 2–3 minutes until pieces are tender but still have some bite. Total cook time for all zucchini about 6–8 minutes.

Season and finish

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, stirring to combine. Remove skillet from heat and stir in 1 tablespoon lemon juice.

If using, sprinkle 2 tablespoons grated Parmesan over the hot zucchini so it melts slightly. Add 1 teaspoon red pepper flakes if you want heat and 2 tablespoons chopped fresh basil or parsley for brightness. Taste and adjust salt, pepper, or lemon as needed.