Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ¼-inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (14g) unsalted butter
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Pat the sliced zucchini completely dry with a paper towel. Heat the olive oil and butter in a 12-inch cast iron or stainless steel skillet over medium-high heat until the butter is foaming and the oil shimmers.
  2. Add the zucchini in a single layer, working in batches if necessary. Let them sear undisturbed for 3–4 minutes until the bottoms are mahogany-colored, then flip and sear for another 3 minutes.
  3. Reduce heat to medium. Stir in the minced garlic, salt, and pepper. Sauté for 60–90 seconds until the garlic is fragrant and translucent.
  4. Remove from heat immediately, then stir in the lemon juice, lemon zest, and fresh parsley.