Ingredients:

  • 2 medium zucchinis, sliced into ½-inch rounds (approx. 1 lb / 450g)
  • 1 medium yellow onion, thinly sliced (approx. 6 oz / 170g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Slice the zucchini into uniform ½-inch coins and thinly slice the onions into half-moons.
  2. Place a 12-inch skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the onions.
  3. Sauté onions for 4–5 minutes, stirring occasionally, until translucent and starting to show golden-brown edges.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Increase heat to high and add the zucchini in a single layer. Let them sit undisturbed for 2 minutes to develop a mahogany-colored sear.
  6. Toss and cook for another 3–4 minutes, stirring occasionally, until the zucchini are tender but still hold their shape.
  7. Remove the skillet from the heat. Immediately sprinkle with salt and black pepper.
  8. Stir in the lemon juice, Parmesan cheese, and fresh parsley, allowing the residual heat to melt the cheese.