Preparation of the zucchini:
Wash and dry the zucchini. Cut them into rounds or half-moons, depending on your taste.
For a more even texture, try cutting 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 pan and cook for about 5 to 7 minutes, stirring occasionally, until tender and lightly browned.
If the zucchini releases too much water, cook it a little longer to evaporate the excess liquid.
Dressing:
Once the zucchini is cooked, add the lemon juice and zest, if using. Mix well to distribute the seasoning.
Season with salt and pepper to taste.
If desired, add chopped parsley and toss to combine.
Presentation:
Transfer the sautéed zucchini to a serving platter and sprinkle with grated Parmigiano-Reggiano, if desired.
Serve hot as a side dish or as a light main course. Anatomy
This recipe is simple but full of flavor thanks to the lemon and garlic. Sautéed zucchini with lemon and garlic is perfect for a quick dinner and pairs beautifully with almost any main course.
