Ingredients:

  • 1.5 pounds (680g) zucchini, preferably small to medium-sized, washed and cut into 1/4-inch (6mm) thick rounds
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Zest of 1/2 lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh herbs (e.g., parsley, basil, thyme, oregano), or a mix
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and slice the zucchini into even rounds.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Be careful not to burn the garlic!
  3. Add zucchini rounds to the skillet and cook, stirring occasionally, until tender-crisp and lightly browned, about 5-7 minutes.
  4. Stir in lemon zest, lemon juice, and fresh herbs. Season with salt and pepper to taste.
  5. Transfer the sautéed zucchini to a serving dish and serve warm.