Prep the zucchini: Slice zucchini into rounds, half moons, or cubes—about ¾ inch thick so they cook evenly.
1 ¼ pounds chopped zucchini
Heat the skillet: Add olive oil to a large skillet over medium-high heat.
1 tablespoon olive oil
Cook the zucchini: Once the oil is hot, add the zucchini in a single layer and let it cook undisturbed for 1–2 minutes so it can get golden.
Add garlic: Stir in the minced garlic and cook another 3–4 minutes, stirring often, until the zucchini is browned and just tender.
1 tablespoon garlic
Finish with flavor: Turn off the heat. Stir in lemon juice, lemon zest, scallion, salt, and pepper. Mix gently.
1 green onions, 1 teaspoon fresh lemon juice, ¾ teaspoon salt, 1 teaspoon lemon zest, ⅛ teaspoon black pepper
Serve: Top with Parmesan if using, and serve immediately.
3 tablespoon fresh grated parmesan cheese
