Ingredients:

  • 4 medium Zucchini (Courgettes), trimmed, cut into uniform 1/2-inch thick half-moons
  • 1 teaspoon Coarse Sea Salt or Kosher Salt (divided)
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 3 large cloves Garlic, freshly minced or finely grated
  • Black Pepper, to taste
  • 1/2 cup packed Parmesan Cheese, freshly grated
  • 2 tablespoons Fresh Parsley or Basil, chopped, for garnish

Instructions:

  1. Slice the Zucchini: Slice the courgettes into even, half-moon pieces, about 1/2 inch (1.2 cm) thick. Uniformity ensures even cooking.
  2. Draw Out Moisture: Place the sliced zucchini in a colander. Toss generously with 1/2 tsp of salt.
  3. Rest and Rinse: Let the zucchini rest for 10 minutes to draw out excess water. Pat the zucchini very dry using a clean kitchen towel or paper towels before cooking. If not completely dry, it will steam, not sauté.
  4. Heat the Pan: Place a large, heavy-bottomed frying pan over medium-high to high heat. Allow the pan to get properly hot before adding the oil (this prevents sticking).
  5. Add Fat and Zucchini: Add the olive oil. Once the oil shimmers (1 minute), add the dried zucchini slices in a single layer, if possible. If you have a very large batch, work in two smaller batches. Do not overcrowd the pan.
  6. Sauté Hard: Sauté the zucchini, turning only occasionally (every 2 minutes), allowing the edges to brown and caramelise slightly (Maillard reaction). Cook for 5–6 minutes total, until tender-crisp.
  7. Add Aromatics: Reduce the heat to medium-low. Push the zucchini to the side and add the minced garlic to the cleared space in the pan. Cook the garlic for 30–60 seconds, until fragrant.
  8. Toss: Stir the zucchini and garlic together immediately, ensuring the garlic does not burn.
  9. Seasoning Check: Remove the pan from the heat. Taste and adjust the final seasoning with pepper and remaining salt, if necessary (remember the Parmesan is salty).
  10. Parmesan Finish: Sprinkle the freshly grated Parmesan evenly over the hot zucchini. Toss quickly; the residual heat of the vegetables and the pan will melt the cheese just enough to form a thin, delicious coating.
  11. Garnish and Serve: Transfer immediately to a serving dish. Garnish with chopped fresh herbs. Serve piping hot.