Zucchini cooked over high heat until browned outside and tender inside, finished simply with olive oil, salt, pepper, and lemon. An inexpensive Mediterranean side dish whose success comes down to a hot pan, enough space, and stopping before the zucchini turns soft.
Wash the zucchini, dry it thoroughly with paper towels, and trim the ends. Slice it into rounds about 1 centimeter thick; even pieces allow the outside to brown before the centers lose too much firmness.
Place the slices in a bowl, add the olive oil, salt, and black pepper, and toss gently until every piece is just lightly glossy. Do not let them sit; cook them as soon as they are seasoned so the salt does not draw out unnecessary moisture.
Heat a nonstick skillet over medium-high heat until thoroughly hot. Arrange the zucchini in a single layer, working in batches if necessary, and leave it undisturbed for 2 to 3 minutes until deeply browned. Turn and cook for another 2 minutes, until the second side browns and the center is
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Remove the zucchini from the skillet and immediately finish it with the lemon juice, scattering it over the hot slices. Serve hot or warm and leave it uncovered so the browned surface stays intact instead of softening in trapped steam.
