Zucchini Preparation:
Wash and pat dry the zucchini. Cut into rounds or half moons, depending on your preference.
If you want a more uniform texture, try to cut them all the same size.
Cooking:
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it.
Add the zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until tender and lightly browned.
If the zucchini releases too much water, cook a little longer to evaporate the excess liquid.
Dressing:
Once the zucchini is cooked, add the lemon juice and lemon zest if using. Toss well to distribute the seasoning.
Season with salt and pepper to taste.
If desired, add the chopped parsley and toss.
Service:
Transfer the sautéed zucchini to a serving dish and sprinkle with grated parmesan cheese if desired.
Serve hot as a side dish or as a light main course.
This recipe is simple but full of flavor thanks to the lemon and garlic. Sautéed zucchini with garlic and lemon is perfect for a quick dinner and pairs well with almost any main course. Enjoy!
