I’m always on the hunt for new zucchini recipes as it’s one of my favorite vegetables. The sweet, mild flavor goes with so many other things and the texture when you don’t cook it too long is just perfection. In line with this idea of the perfectly cooked zucchini this garlic butter version gives the coins of zucchini just enough time to get a little browned, but never soggy.

To start with get your sliced zucchini a little cooked then make a space in the center of the pan for the garlic to go in. The melted butter helps to cook the garlic for a wonderful flavor combination.

Another flavor that really comes through in this simple recipe is some freshly-squeezed lemon juice. Just a little bit here adds some brightness to the whole thing.

Then the final toppings are some chopped green onion and some parmesan cheese.

This last ingredient is just an extra savory topping, but you can leave it off if you’re trying to eat less dairy or just want something a little bit lighter. I say lighter and there is butter in this dish, but just enough to add to the flavor and to keep the zucchini from sticking to the pan.

To me the cheese here added a nice saltiness to the dish, so if you leave it off you might consider adding a sprinkle of flaky sea salt to replace it.

You can serve this as a side dish or over rice as the main event. This simple and quick veggie goes well with any meat and adds a summery flavor to any meal.