Name: Sautéed Zucchini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1½ tablespoons extra-virgin olive oil or unsalted butter; 1½ pounds zucchini (about 3 medium, sliced into ½-inch rounds or half-moons); 2 garlic cloves (chopped); ½ teaspoon sea salt; Freshly ground black pepper; Lemon wedge (for squeezing); Red pepper flakes (optional); Chopped fresh parsley (for garnish); Freshly grated Parmesan cheese (for serving, optional)

Ingredients

4 serv.

1½ tablespoons extra-virgin olive oil or unsalted butter
1½ pounds zucchini (about 3 medium, sliced into ½-inch rounds or half-moons)
2 garlic cloves (chopped)
½ teaspoon sea salt
Freshly ground black pepper
Lemon wedge (for squeezing)
Red pepper flakes (optional)
Chopped fresh parsley (for garnish)
Freshly grated Parmesan cheese (for serving, optional)

Instructions

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1 Heat the olive oil in a large skillet over medium-high heat. Add the zucchini in a single layer (as much as possible), and cook without stirring for 3 to 4 minutes, or until browned underneath.
2 Stir in the garlic, salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until the zucchini is tender and browned in places.
3 Squeeze lemon juice on top and season with salt and pepper to taste. Sprinkle with red pepper flakes, if using. Garnish with parsley and serve with Parmesan, if desired.