Ingredients:

  • 3 medium zucchini (approx. 680g), sliced into 1/2-inch half-moons
  • 1 small yellow onion (110g), thinly sliced
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic (15g), thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 2 tbsp freshly grated parmesan cheese

Instructions:

  1. Place a 12-inch heavy-bottomed skillet over medium-high heat. Add the olive oil and wait until it begins to shimmer and is intensely hot.
  2. Add the zucchini and sliced onions to the pan in a single layer. Let them sit undisturbed for 3 minutes until a deep mahogany-colored crust forms on the bottom.
  3. Flip the zucchini slices. Move the vegetables to the edges of the pan and drop the sliced garlic and red pepper flakes into the center. Cook for 60 seconds until the garlic is fragrant and golden.
  4. Toss all ingredients together. Remove from heat and season with sea salt, black pepper, fresh parsley, and grated parmesan cheese.