Ingredients:
- Zucchini: 2 medium (about 400g), thinly sliced
- Salt: 1.5 teaspoons
- Garlic: 6 cloves, minced
- Black pepper: To taste
- Fresh dill: 1/4 cup, chopped
- Fresh parsley: 1/4 cup, chopped
- Red pepper flakes: A pinch (optional, for heat)
- Olive oil: 3 tablespoons
- Paper towels: For draining
Instructions:
- Salt the zucchini: Place the thinly sliced zucchini in a colander and sprinkle with 1.5 teaspoons of salt. Allow it to sit for 15-20 minutes to draw out moisture.
- Pat dry: After the zucchini has rested, take a few slices at a time and pat them dry with paper towels to remove excess moisture.
- Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute, until fragrant but not browned.
- Cook the zucchini: Add the zucchini slices to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown and tender. Cook in batches if needed to avoid overcrowding the pan. Transfer cooked zucchini slices to a serving platter.
- Season the zucchini: While the zucchini is still hot, season it with freshly ground black pepper, a pinch of red pepper flakes (if using), and chopped fresh dill and parsley. Gently toss to combine.
- Serve and enjoy: Serve the Spanish garlic zucchini warm as a delightful side dish with its simplicity and depth of flavor.