¼cupgrated Parmesan cheeseoptional; or more to taste
Heat the oil in a medium-large skillet over medium heat. Add the garlic and the zucchini and cook for 3-6 minutes, until softened. Cook the zucchini in two batches if your skillet isn't large enough to comfortably hold everything!
Once the zucchini is done, season with salt, pepper and parmesan cheese (if using). Serve immediately.
Garlic: If you’re not a big fan of garlic, feel free to leave it out. You can also substitute 2-3 tablespoons of minced onion instead.
Zucchini: Pick firm, medium-sized zucchini for best results. The tend to have a smaller amount of seeds and will yield a better result. If your vegetables end up having a lot of seeds inside (or you really must use up a giant zucchini from the garden), I strongly recommend removing the seeds.
Parmesan cheese: Other delicious options include Romano cheese, Pecorino or Feta.
do not overcook this vegetable, or it will turn into mashed zucchini
if you have some of those giant garden zucchini, you’ll want to de-seed them before slicing
for even more flavor, you can sauté some sliced onion with the garlic. You can also add more seasoning – finely grated lemon zest, chili flakes or fresh thyme are all very delicious!