Method
Slicing the Zucchini: Cut the zucchini into half-rounds, about 0.5 cm thick.
Seasoning: Add the zucchini to a large bowl and sprinkle the lemon salt over the top. Grind fresh black pepper over the zucchini to taste. Stir to coat the zucchini evenly with the seasoning.
Sautéing: Heat a large skillet over medium-high. Once the skillet is very hot, add the olive oil and swirl to coat the surface of the skillet. Add the seasoned zucchini and sauté (stir often) for about five minutes, or until the outside of the zucchini is well browned.
Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly or Chicken Piccata, Keto-Friendly.
Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Not recommended — zucchini can become mushy when thawed.
