Ingredients:

  • 1.5 lbs zucchini, sliced into 1/2 inch thick rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper
  • 3 large garlic cloves, thinly slivered
  • 1/4 cup fresh herbs: Parsley, basil, and mint
  • 1/2 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1/4 tsp red pepper flakes (optional)

Instructions:

  1. Slice the 1.5 lbs zucchini into rounds. Keep them uniform so they cook at the same rate.
  2. Add 2 tbsp olive oil to the skillet over medium high heat until the oil shimmers.
  3. Place zucchini in a single layer. Work in batches if your pan isn't large enough.
  4. Cook for 2 minutes until a deep golden crust forms.
  5. Sear the second side for another 2 minutes until tender but not soft.
  6. Toss in the 3 slivered garlic cloves and red pepper flakes. Do this in the last 60 seconds to prevent bitterness.
  7. Stir constantly for 1 minute until garlic is fragrant and pale gold.
  8. Remove from heat and stir in 1 tsp lemon juice.
  9. Fold in the 1/4 cup chopped herbs and 1/2 tsp lemon zest.
  10. Sprinkle with 1/2 tsp flaky sea salt and pepper until the flavors pop.