Ingredients:

  • 2 lbs zucchini, sliced into 1/4 inch rounds
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Slice the zucchini into uniform rounds and pat the slices dry with a paper towel to remove surface moisture. Note: This is the most important step for avoiding sogginess.
  2. Heat the olive oil in a 12 inch cast iron or stainless steel skillet over medium high heat until it shimmers.
  3. Add zucchini in a single layer (working in batches if necessary).
  4. Let sit undisturbed for 2-3 minutes until golden brown, then flip and repeat. Note: Moving them too much prevents the crust from forming.
  5. Reduce heat to medium to make room for the delicate ingredients.
  6. Add the butter, minced garlic, salt, pepper, and red pepper flakes.
  7. Toss continuously for 60-90 seconds until the butter is foamy and garlic is fragrant.
  8. Remove from heat immediately. Note: Garlic turns bitter if it browns too much.