4 Zucchini
1 bunch parsley, leaves only
3 tbsp Italian extra virgin olive oil
1 pinch Italian sea salt
Thinly slice, better with a mandoline so all your slices will be at same thickness, all your zucchini.
In a large non-stick skillet warm the olive oil on medium-high heat, and saute the zucchini slices until tender. Stir occasionally to prevent from sticking to the bottom and season with salt.
While zucchini cook, roughly chop parsley and, when zucchini are ready, sprinkle them with it.
Serve immediately.
- At the end some slices will be more golden than other: it's normal!
- Given the very short ingredients' list, use onlivery HIGH quality ones, like our olive oils and sea salt; and try to get your zucchini at the farmers' markets if you can: they are way more flavorful!!!
- They are perfect also at room temperature!
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