Lemon and Garlic Marinated Zucchini

Slice the zucchini into thin rounds, about 3–4 mm thick. Lay them out on a clean kitchen towel and season lightly with salt. Let them sit for 10 minutes — this draws out a little moisture so they absorb the marinade more beautifully.

Warm 2 tablespoons of the olive oil in a wide skillet or Dutch oven over medium heat. Lay the zucchini rounds in a single layer — work in batches if needed — and cook for 2–3 minutes per side until lightly golden and just tender. You want them soft but still holding their shape.

While the zucchini cooks, finely mince the garlic cloves and combine them in a small bowl with the remaining olive oil, lemon juice, salt, and black pepper. Strip the thyme leaves from the sprigs and tear the basil leaves — add both to the bowl and stir gently.

Pour the warm marinade over the hot zucchini directly in the pan, or transfer the zucchini to a shallow earthenware dish and pour the marinade over. Toss very gently to coat every slice in that fragrant, garlicky oil.

Let the zucchini cool to room temperature in the marinade — 10 to 15 minutes. The slices will absorb the lemon, garlic, and herb brightness while staying tender. Serve at room temperature as a side, over crusty bread, or alongside grilled fish. Any leftovers, covered and refrigerated, will keep beautifully for two days.