Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), sliced into ¼-inch rounds
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • ½ tsp (2g) garlic powder
  • 3 tbsp (45ml) extra-virgin olive oil
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) chopped fresh parsley

Instructions:

  1. Cut the zucchini into uniform ¼-inch discs, toss them in a bowl with ½ tsp (3g) of salt, and let them sit for 10 minutes.
  2. Tip the slices onto paper towels and pat the tops firmly to remove surface moisture.
  3. Toss the dried slices with black pepper and garlic powder.
  4. Pour 3 tbsp (45ml) of olive oil into a skillet over medium-high heat until the oil shimmers.
  5. Carefully place zucchini slices in the pan in a single layer, leaving about ½ inch of space between each piece.
  6. Fry undisturbed for 3–4 minutes until the bottoms are mahogany-colored.
  7. Flip each slice and fry for another 2–3 minutes until golden brown on both sides.
  8. Turn off the heat and immediately sprinkle the Parmesan cheese over the hot zucchini.
  9. Drizzle with fresh lemon juice and garnish with chopped parsley.