Recipe Instructions:
Ingredients
370 g zucchini 2 large; or summer squash (or combo)
15 g garlic 3 cloves or adjust to taste
27 g parmesan for a vegan version use nutritional yeast or omit
30 ml olive oil
12 g butter 1 Tbsp; use dairy-free butter if preferred
1/2 tsp salt adjust to taste
1/4 tsp black pepper
5 g thyme or oregano or basil
1/2 lemon 2 Tbsp
Check the blog post for more optional add-ins and variations!
Instructions
Mince the garlic, finely chop the herbs, and squeeze the lemon juice.
Rinse the zucchini well and cut it into slices around ½-inch thick using either a sharp knife (or a mandoline/food processor slicing disk for all even-sized pieces).
The size of your zucchini will affect how to cut it. Small ones can be cut into rounds, medium into half-moons, and large ones can be chopped into quarter moons or even cubed.
Heat the oil and butter in a large, wide skillet over medium-high heat.
Once hot, add the minced garlic and sauté for 30-60 seconds, stirring often.
Add the zucchini, ensuring that it doesn't overlap too much (cook in batches if necessary). Some overlap is okay, but not multiple layers. Stir to mix it with the garlic, then leave them to cook for just 2-3 minutes, until the bottom browns. Then flip and repeat- this entire process should only take around 5 minutes.
Be careful not to stir the sauteed zucchini pieces too much (like sauteed mushrooms). Otherwise, the pieces won't brown and crisp up. I flipped/stirred them 2-3 times only.
Remove the pan from the heat and add the lemon juice, chopped herbs, and grated parmesan. Finally, season to taste and enjoy!
