Sautéed Zucchini with Parmesan

Add the zucchini slices to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Overcrowding will cause the zucchini to steam rather than sauté and brown properly.

Cook the zucchini undisturbed for 2-3 minutes on the first side until golden brown spots appear. This allows proper caramelization and develops deeper flavors in the vegetable.

Flip each zucchini slice carefully using tongs or a spatula. Cook for an additional 2-3 minutes on the second side until tender but still slightly firm with a nice golden color.

Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and the minced garlic to the pan. Stir gently for 30-45 seconds until the garlic becomes fragrant but not browned.

Season the zucchini with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss gently to distribute the seasonings evenly throughout the zucchini slices.

Remove the pan from heat. While the zucchini is still hot, sprinkle the freshly grated Parmesan cheese evenly over all the slices, allowing the residual heat to melt the cheese slightly.

Toss the zucchini gently to coat with the melting Parmesan, ensuring each slice gets a good coating of the nutty, salty cheese. The cheese should become creamy and cling to the warm vegetables.

Transfer the sautéed zucchini to a warm serving platter. Garnish with fresh torn basil leaves or chopped parsley for a pop of color and fresh herbal notes that complement the Parmesan.

Serve immediately while hot and the Parmesan is still creamy. This dish pairs beautifully with grilled meats, fish, or as part of a vegetarian meal alongside pasta or grains.