Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium (150g) yellow onion, thinly sliced
  • 3 medium (600g) zucchini, sliced into ¼-inch rounds
  • 3 cloves (15g) garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Slice the zucchini into uniform ¼-inch rounds and thinly slice the onion into half-moons.
  2. Heat the olive oil and butter over high heat. Add the onions and sauté for 3–5 minutes until they move from translucent to a soft, golden brown.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Maintain high heat and add the zucchini in a single layer. Let the zucchini sit undisturbed for 2–3 minutes until the edges are mahogany-colored.
  5. Flip or toss gently and cook for another 3 minutes until the zucchini is tender-crisp.
  6. Season with salt and pepper during the final minute of cooking to prevent the vegetables from releasing water too early.