- 1½ tablespoons extra-virgin olive oil or unsalted butter
- 1½ pounds zucchini (about 3 medium, sliced into ½-inch rounds or half-moons)
- 2 garlic cloves (chopped)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Lemon wedge (for squeezing)
- Red pepper flakes (optional)
- Chopped fresh parsley (for garnish)
- Freshly grated Parmesan cheese (for serving, optional)
