Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 1 small yellow onion, thinly sliced (approx. 4 oz / 115g)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Slice the zucchini into consistent 1/4-inch rounds and thinly slice the onion into half-moons. Pat zucchini slices dry with a paper towel to remove excess surface moisture.
  2. Heat butter in a 12-inch skillet over medium-high heat until foaming. Add onions and sauté for 2-3 minutes until translucent.
  3. Increase heat slightly and add zucchini in a single layer. Let sit undisturbed for 3-4 minutes until edges are mahogany-colored.
  4. Flip the zucchini slices. Add minced garlic, salt, and pepper. Sauté for another 3 minutes, stirring occasionally, until garlic is fragrant and zucchini is tender-crisp.
  5. Remove from heat and immediately sprinkle with Parmesan cheese and fresh parsley. Drizzle with lemon juice before serving.