Step 1: Prepare the zucchini by washing them thoroughly and trimming off both ends. Slice the zucchini into uniform ¼-inch thick rounds or half-moons. Consistency in slicing is important for even cooking.
Step 2: Heat a large skillet (cast iron works wonderfully) over medium-high heat. Add the olive oil. Once the oil shimmers, add the sliced zucchini in a single layer. Avoid overcrowding the pan; cook in batches if necessary to ensure proper browning rather than steaming.
Step 3: Cook the zucchini for about 3-5 minutes per side, or until they develop a nice golden-brown color and are tender-crisp. Don’t stir too frequently, allowing them to get a good sear.
Step 4: Once the zucchini is mostly cooked and tender, add the minced garlic to the pan. Sauté for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it will become bitter.
Step 5: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese, salt, and freshly ground black pepper. The residual heat will help the cheese melt and coat the zucchini beautifully. Continue to stir until the cheese is evenly distributed.
Step 6: Transfer the Garlic Parmesan Sautéed Zucchini to a serving dish. Garnish generously with fresh chopped parsley. Serve immediately and enjoy!