Start by heating a large skillet over medium heat. Once it’s hot, add 2 tablespoons of extra virgin olive oil and 3 sliced garlic cloves. Sauté until the garlic turns golden, about 30 to 60 seconds. Keep an eye on it; you don’t want it to burn.
Next, increase the heat to high. Add the 2 sliced zucchini to the skillet. Season with ½ teaspoon of kosher salt and black pepper to taste. Cook until the zucchini begins to brown on the bottom, which takes about 1 minute. You’ll notice the vibrant green color deepening as it cooks.
Now, stir the zucchini to flip them over. Continue to cook for 1 to 2 minutes more. The goal is to achieve a tender-crisp texture. Be careful not to overcook, as the zucchini can become mushy and watery.
Once the zucchini is just perfect, quickly transfer it to a serving dish or platter. Top with ⅓ cup of grated Parmesan cheese and a sprinkle of black pepper. The heat from the zucchini will melt the cheese, creating a delicious coating that enhances the entire dish.
