Zucchini preparation:
Wash and dry the zucchini. Cut into slices or half-moons, as desired.
For a more even texture, cut all zucchini into equal sizes.
Preparation:
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped garlic and sauté for about 1 minute, until fragrant. Be careful not to let it burn.
Add the zucchini to the skillet and sauté for about 5 to 7 minutes, stirring occasionally, until softened and lightly browned.
If the zucchini releases too much water, sauté a little longer until the excess liquid has evaporated.
Dressing:
Once the zucchini is tender, add lemon juice and lemon zest (if using). Mix well to distribute the flavor.
Season with salt and pepper to taste.
Add chopped parsley, if desired, and toss to combine.
To serve:
Transfer the sautéed zucchini to a serving platter and sprinkle with grated Parmesan cheese, if desired.
Serve warm as a side dish or as a light main course.
This recipe is simple yet flavorful thanks to lemon and garlic. Roasted zucchini with garlic and lemon is perfect for a quick dinner and pairs well with almost any main course.
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