Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/4-inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 tsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Wash and dry the zucchini thoroughly, then slice into uniform 1/4-inch rounds.
  2. Heat the olive oil and avocado oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until the oil shimmers.
  3. Arrange the zucchini slices in a single layer in the pan, ensuring they have breathing room.
  4. Let the zucchini sit undisturbed for 3-4 minutes until the bottoms are mahogany-colored.
  5. Flip the slices and sear the other side for an additional 3 minutes.
  6. Remove the pan from the heat immediately.
  7. Sprinkle with salt and pepper, then stir gently to coat using the residual heat.