3-4zucchini, small-medium sliced ¼ inch rounds (about 1½ pounds)
1tablespoonfresh parsley or oreganominced
3-4tablespoonsParmesan cheese.grated, optional
more fresh parsley or oregano for garnishingoptional
Trim off the ends and cut the zucchini into ¼ inch rounds.
Place in a colander and sprinkle with ½ teaspoon of Kosher salt. Toss and allow to sit for 20-30 minutes.
Place a clean kitchen towel on the countertop. Remove the zucchini slices from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used.
Add 3 tablespoons of olive oil onto a 12-inch (or wider) cast-iron skillet with high sides over medium heat. When the oil is hot but not smoking, add the shallot and cook for 2-3 minutes.
Increase heat to medium-high.
Add the sliced zucchini in a single layer.
Cook undisturbed until browned around edges, about 3-4 minutes, then flip them gently using tongs; you may need to work in batches depending on how large your pan is.
Add garlic during the last 2 minutes of cooking to infuse zucchini with a savory flavor.
Remove pan from heat, add 1 tablespoon of minced fresh parsley or oregano and combine gently together.
Taste and adjust for seasoning.
Transfer to serving dish.
Garnish with extra parsley or oregano and cheese (if desired).
The key to avoiding soggy zucchini is to drain out as much excess moisture as possible by salting first then draining in a colander for 30 minutes; finally, pat the zucchini dry using paper towels right before sauteeing.
When cooking, taste before adding more salt to avoid the dish becoming too salty.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.