Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), sliced into 1/4-inch half-moons
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Wash and dry the zucchini thoroughly. Slice the zucchini lengthwise in half, then cut into 1/4-inch thick half-moons.
  2. Place a 12-inch cast iron or stainless steel skillet over medium-high heat and add the olive oil. Once the oil shimmers and barely begins to smoke, add the zucchini in a single layer.
  3. Sauté for 3–5 minutes without stirring too often, until the pieces are mahogany-colored and caramelized on one side.
  4. Reduce heat to medium. Add the butter and minced garlic. Stir constantly for 1–2 minutes until the butter is foamy and the garlic is fragrant.
  5. Season with salt and pepper. Remove from heat immediately and drizzle with fresh lemon juice.