Ingredients:

  • 2 medium zucchinis, sliced into ¼-inch half-moons (approx 1 lb / 450g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Slice the zucchini into uniform half-moons and use a paper towel to pat the slices completely dry to prevent steaming.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the zucchini in a single layer, leaving space between pieces; let sit undisturbed for 2–3 minutes until the bottoms are golden-brown and crisp.
  4. Flip the zucchini and sear for another 2 minutes.
  5. Reduce heat to medium, stir in the butter and minced garlic, and toss constantly for 60–90 seconds until the garlic is fragrant.
  6. Remove from heat immediately and stir in the salt, pepper, and fresh parsley.