Zucchini preparation:
Wash and dry the zucchini. Cut them into rounds or half-moons, depending on your taste.
For a more uniform texture, cut all the zucchini into equal-sized pieces.
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 the lemon juice and zest (if using). Mix well to distribute the flavor.
Season with salt and pepper.
Add chopped parsley, if desired, and stir.
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 and flavorful thanks to the lemon and garlic. Roasted zucchini with garlic and lemon is perfect for a quick dinner and pairs wonderfully with almost any main dish.
