Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ¼-inch rounds
  • 2 tbsp (30ml) extra-virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Cut the ends off the zucchini and slice into uniform ¼-inch rounds. Pat each slice dry with a paper towel to remove surface moisture.
  2. In a bowl, toss the zucchini rounds with salt and pepper and let them sit for 2 minutes to draw out internal moisture.
  3. Place a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat and add the olive oil, heating until the oil shimmers and begins to smoke slightly.
  4. Place zucchini rounds in the pan in a single layer, leaving at least ½ inch of space between slices to prevent steaming.
  5. Cook undisturbed for 3–4 minutes until the bottom is mahogany-colored.
  6. Flip the rounds and cook for another 2–3 minutes.
  7. Sprinkle the garlic powder over the rounds during the last 60 seconds of cooking.
  8. Turn off the heat and immediately sprinkle with grated Parmesan cheese, fresh lemon juice, and chopped parsley.