Zucchini Preparation:
Wash and dry the zucchini. Cut them into slices or half-moons, as desired.
For a more uniform 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 5-7 minutes, stirring occasionally, until softened and lightly browned.
If the zucchini releases too much water, cook them a little longer to evaporate the excess liquid.
Dressing:
Once the zucchini is cooked, add the lemon juice and zest, if using. Toss well to distribute the seasoning.
Season with salt and pepper to taste.
If desired, add chopped parsley and toss.
Presentation:
Transfer the sautéed zucchini to a serving platter and sprinkle with grated Parmigiano-Reggiano, if desired.
Serve hot as a side dish or a light main course.
This recipe is simple yet packed with flavor thanks to the lemon and garlic. Sautéed zucchini with lemon and garlic is perfect for a quick dinner and pairs well with almost any main dish.
Enjoy your meal!
