Ingredients:

  • 1.5 lbs (680g) zucchini, sliced into 1/4-inch rounds
  • 4 cloves (12g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Wash and dry the zucchini thoroughly to prevent steaming. Slice into uniform 1/4-inch rounds and mince the garlic finely.
  2. Heat a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat. Add the olive oil and butter.
  3. Once the butter foams, add zucchini in a single layer. Let sit undisturbed for 2-3 minutes until a mahogany-colored crust forms, then flip and sear the other side for another 2 minutes.
  4. Reduce heat to medium. Add minced garlic and sauté for 30-60 seconds until fragrant.
  5. Remove pan from heat immediately. Stir in salt, pepper, lemon juice, and fresh parsley.