Preparing the courgettes:
Wash and dry the courgettes. Cut them into rounds or half-moons, depending on your preference.
For a more uniform consistency, cut all the zucchini into equal-sized pieces.
Preparation:
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it.
Add the courgettes to the pan and sauté for about 5-7 minutes, stirring occasionally, until tender and lightly golden.
If the courgettes release too much liquid, continue cooking for a few minutes until the excess liquid has evaporated.
Seasoning:
Once the zucchini is tender, add the lemon juice and zest (if using). Mix well to distribute the flavors.
Add salt and pepper to taste.
Add chopped parsley, if desired, and mix.
To serve:
Transfer the sautéed zucchini to a serving dish and sprinkle with grated Parmigiano Reggiano, if desired.
Serve hot as a side dish or as a light main course.
This recipe is simple and flavorful thanks to the lemon and garlic. Roasted zucchini with lemon and garlic are perfect for a quick dinner and pair well with almost any main course.