Garlic and Parsley Zucchini Rounds

Ingredients:

• – 12 large zucchinis (about 10 oz/300 g each)
• – 6 garlic cloves, finely crushed
• – 3 tablespoons extra virgin olive oil
• – Sea salt, to taste
• – Black pepper, to taste
• – Fresh parsley (about half a handful), chopped
• – Parmesan cheese (optional, for serving)

Directions:

1. Prepare the Zucchini: Wash the zucchinis thoroughly and pat them dry. Slice them into rounds about 1/2 inch (12.5 mm) thick. Lay the slices out on a plate and sprinkle both sides generously with sea salt. Let them rest for 30 minutes to draw out excess moisture.

2. Make the Garlic and Parsley Sauce: Finely chop the parsley and crush the garlic until it forms a paste-like consistency. Heat 1 teaspoon of olive oil in a large frying pan over high heat. Add the garlic and sauté for about 1-2 minutes until fragrant. Remove the garlic from the pan and mix it with the chopped parsley in a bowl. Gradually stir in about half of the remaining olive oil and mix well. Season the sauce with a pinch of salt and pepper to taste. Set aside.

3. Cook the Zucchini: Rinse the salted zucchini slices in a colander to remove excess salt, then pat them dry with a towel. Heat a large frying pan over medium-high heat for about 2-3 minutes. Once hot, arrange the zucchini slices in a single layer (do not overcrowd). Add a drizzle of olive oil to the pan and cook the zucchini rounds for about 3 minutes on one side, until golden. Flip and cook the other side for another 3 minutes. Transfer the cooked zucchini to a plate lined with paper towels to absorb any excess oil.

4. Serve: Arrange the zucchini rounds on a serving plate. Season lightly with salt and pepper if needed. Generously drizzle the garlic and parsley sauce over the zucchini. For an optional touch, sprinkle with shaved Parmesan cheese.

Serve immediately and enjoy!