Ingredients:

  • 2 medium zucchinis, sliced into ¼-inch rounds (approx. 1 lb / 450g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 tbsp (3g) fresh parsley, chopped
  • 3 tbsp (42g) unsalted butter
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Slice the zucchini into uniform ¼-inch rounds. Pat the slices dry with a paper towel to remove surface moisture. Mince the garlic finely and set aside.
  2. Heat a large skillet over medium-high heat. Add a small amount of oil or a teaspoon of butter. Place zucchini slices in a single layer, leaving a small gap between each. Sear undisturbed for 2–3 minutes until charred, then flip and sear the other side for another 2 minutes.
  3. Reduce heat to medium. Push the zucchini to the sides of the pan and add the remaining butter to the center. Once foaming, stir in the minced garlic and red pepper flakes for 30–60 seconds until fragrant.
  4. Toss the zucchini back into the center to coat in the garlic butter. Remove from heat immediately and sprinkle with salt, pepper, and fresh parsley.