Ingredients:

  • 2 medium zucchini, sliced into 1/4 inch half-moons (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 medium yellow onion, thinly sliced (approx. 3 oz / 85g)
  • 3 cloves garlic, minced (approx. 9g)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp freshly grated Parmesan cheese

Instructions:

  1. Slice the zucchini into consistent 1/4 inch (0.6cm) half-moons to ensure uniform cooking.
  2. Heat olive oil and butter in a large stainless steel or cast-iron skillet over medium-high heat until the butter stops foaming. Add zucchini in a single layer and sear undisturbed for 2–3 minutes until a golden-brown crust forms.
  3. Push the zucchini to the edges of the pan and add the sliced onions to the center. Saute for 2 minutes until translucent, then stir in the minced garlic and cook for 30–60 seconds.
  4. Toss the vegetables together and sprinkle with salt, black pepper, and red pepper flakes. Remove from heat immediately and stir in the Parmesan cheese.