A delightful and easy-to-make zucchini dish enhanced with a medley of fresh herbs for a burst of summer flavor.
Rinse the zucchini under cold water and pat them dry.
Ensure the zucchini are dry to avoid excess water during cooking.
Trim the ends of the zucchini and slice them into thin rounds, about 1/8 inch thick.
Use a mandoline slicer for even slices if available.
Heat the olive oil in a skillet over medium-high heat.
Allow the oil to heat until it shimmers for optimal sautéing.
Add the zucchini slices to the skillet and cook, stirring occasionally, for about 5-7 minutes until they are tender and slightly golden.
Avoid overcrowding the skillet to ensure even cooking.
Remove the zucchini from the skillet and drain any excess oil using a sieve.
Draining helps to keep the dish light and not overly oily.
Melt the butter in the same skillet over low heat.
Use low heat to prevent the butter from burning.
Return the zucchini to the skillet and sprinkle with minced garlic and the fresh herbs.
Toss gently to coat the zucchini evenly with the herbs.
Season with salt and pepper to taste, toss again, and serve warm.
Serve immediately to enjoy the fresh flavors at their peak.
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