To prepare the zucchini:
Wash and dry the zucchini. Cut into slices or crescents as desired.
For a more even texture, cut all the zucchini into equal sizes.
Preparation:
Heat the olive oil in a large skillet over medium-high heat.
Add the minced 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, until soft and lightly browned.
If the zucchini releases too much water, sauté a little longer until the excess liquid has evaporated.
Dressing:
When the zucchini is tender, add the lemon juice and lemon zest (if using). Mix well to distribute the flavors.
Season with salt and pepper.
Add chopped parsley, if desired, and toss to combine.
Serving:
Place the sautéed zucchini on 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 flavorful thanks to the lemon and garlic. Roasted Zucchini with Garlic and Lemon is perfect for a quick dinner and goes well with almost any main course.
