Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/4-inch rounds
  • 4 cloves garlic (20g), minced
  • 1/2 small yellow onion (75g), thinly sliced
  • 2 tbsp unsalted butter (28g)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 tbsp fresh parsley (4g), chopped
  • 1 tsp lemon juice (5ml)

Instructions:

  1. Slice the zucchini into uniform rounds and the yellow onion into thin half-moons. Set aside on a dry plate.
  2. Heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foams. Add the zucchini in a single layer and sear undisturbed for 3-4 minutes until a golden-brown crust forms. Flip and repeat for another 3 minutes.
  3. Reduce heat to medium. Push the zucchini to the sides of the pan and add the remaining tablespoon of butter to the center. Add the minced garlic and sliced onions, sautéing for 1-2 minutes until the garlic is fragrant and the butter is nut-brown.
  4. Toss all ingredients together to coat the zucchini in the garlic butter. Stir in the salt, pepper, and fresh parsley. Remove from heat immediately and drizzle with lemon juice.