The Only Zucchini Recipe You Need

Ingredients

• 2 medium Zucchini (trim ends, halve lengthwise, score diagonally both ways)
• 2 tablespoons Olive Oil (extra‑virgin, good quality for flavor)
• 2 cloves Garlic (smashed to release flavor)
• 1 tablespoon Unsalted Butter (cut into small pieces for quick melting)
• 1 tablespoon Lemon Juice (freshly squeezed)
• to taste Salt (preferably kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the zucchini

   Trim the ends off each zucchini, then cut each one lengthwise into halves. Using a sharp knife, score each half diagonally in one direction, rotate 90°, and score again to create a cross‑hatch pattern.

   Time: PT3M

2. Make garlic‑infused oil

   Place the smashed garlic cloves in a small bowl with the olive oil. Let sit while you heat the pan so the oil picks up garlic flavor.

   Time: PT2M

3. Heat the pan

   Put the skillet on the stove over medium heat (about 350°F / 175°C). Add the garlic‑infused olive oil and let it warm for about 30 seconds.

   Time: PT1M

   Temperature: medium

4. Sear the zucchini

   Lay the scored zucchini halves cut‑side down in the hot oil. Do not move them; let them caramelize for 4 minutes until golden brown.

   Time: PT4M

   Temperature: medium

5. Flip and finish cooking

   Using tongs, flip each piece and cook the other side for another 3 minutes, just until tender but still firm.

   Time: PT3M

   Temperature: medium

6. Add butter and lemon

   Reduce heat to low, add the butter pieces and lemon juice to the pan. Swirl the pan until the butter melts and coats the zucchini.

   Time: PT1M

   Temperature: low

7. Season and serve

   Season with salt and freshly ground black pepper. Transfer the zucchini to a serving plate and drizzle any remaining pan juices over the top.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

5g

Fat

10g

Fiber

2g