Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), sliced into ½-inch rounds
  • 2 tablespoons unsalted butter (28g)
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

  1. Wash and slice the zucchini into even rounds.
  2. Heat the butter and olive oil in a large skillet over medium heat.
  3. Add the minced garlic and red pepper flakes (if using) to the melted butter and olive oil and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  4. Add the zucchini slices to the skillet in a single layer, if possible. Avoid overcrowding.
  5. Cook the zucchini for 3-4 minutes per side, until tender-crisp and lightly golden brown. Keep an eye on the heat to prevent burning. You want a nice colour!
  6. Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve immediately.