Prep the zucchini: Wash and dry the zucchini well. Trim the ends and slice into half-moons about 1/4-inch thick. Thinner slices cook faster but can get soft; 1/4-inch is a good balance.

Smash and chop the garlic: Peel the cloves and mince or thinly slice. Sliced garlic gives little pops of flavor; minced spreads more evenly. Either works.

Zest and juice the lemon: Use a microplane to zest the lemon before cutting it. Then cut and squeeze out 1–2 tablespoons of juice. Avoid the bitter white pith when zesting.

Heat the pan properly: Set a large skillet over medium-high heat. Add olive oil and let it shimmer. A hot pan helps the zucchini sear instead of steam.

Sauté the garlic briefly: Add the garlic and cook for 20–30 seconds until fragrant. Don’t let it brown. If it colors too fast, lower the heat.

Stir fry the zucchini: Add the zucchini in an even layer. Sprinkle with a generous pinch of salt and a few grinds of black pepper. Cook undisturbed for 1–2 minutes to get some color, then toss and continue cooking 3–5 more minutes until crisp-tender.

Add lemon and optional butter: Stir in the lemon zest, then squeeze in the lemon juice. If using, add the butter now to create a glossy, silky finish. Toss to coat.

Finish and adjust: Add red pepper flakes if you like heat. Taste and adjust salt, pepper, and lemon. Fold in chopped parsley or basil right before serving.

Optional Parmesan: Sprinkle a little grated Parmesan on top. It melts slightly and adds a savory edge without many carbs.

Serve hot: Enjoy as a side or top with your favorite protein. This dish shines when it’s fresh off the stove.