Preparation of the zucchini:
Wash the zucchini and dry them. Cut them into slices or crescents, depending on your preference.
If you want a more even texture, try cutting them all to 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 skillet and cook for about 5-7 minutes, stirring occasionally, until tender and lightly browned.
If the zucchini releases too much water, cook them a little more to evaporate the excess liquid.
Dressing:
Once the zucchini is cooked, add the lemon juice and lemon zest, if using. Mix well to distribute the seasoning.
Season with salt and pepper to taste.
If desired, add chopped parsley and stir.
Presentation:
Transfer the sauteed zucchini to a serving platter and sprinkle with grated Parmesan cheese, if desired.
Serve hot as a side dish or as a light main course.
This recipe is simple but packed with flavor thanks to the lemon and garlic. Sauteed zucchini with garlic and lemon are perfect for a quick dinner and pair well with almost any main course.
Enjoy your meal!
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