Cook-top Roasted Zucchini
2 medium zucchini, cut into ¼” slices
3 tbl extra virgin olive oil
2 cloves garlic, minced
salt to taste (fleur de sel, french gray, sea or kosher (in my order of preference, lol)
Heat the olive oil until it’s very hot in a large skillet (this is important, as it allows room for the water in the zucchini to evaporate) over med-high heat.
Add the zucchini to the pan and let cook for 3 to 4 minutes over medium – height heat, until brown spots appear. Flip over and cook on the second side for an addition 3 to 4 minutes until also browned. Don’t stir the zucchini.
Turn off the heat and remove the zucchini to a heat proof bowl using tongs, leaving the oil in the pan. Add the garlic to the pan, and working very quickly, smooch the garlic into the pan and oil using a spatula. Do this for a minute or so, until the garlic is fragrant and softened, but not brown.
Pour the garlic oil and salt over the zucchini and toss to coat. Serve while still hot.