Blistered Zucchini with Garlic and Chili by Mob

Ingredients

• 4 medium zucchini, sliced into 1/2-inch thick rounds
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp red chili flakes
• 1/2 lemon, juiced
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large cast-iron skillet over high heat until shimmering.
2. Add the zucchini slices in a single layer, working in batches if necessary, and cook for 3-4 minutes per side without moving them until deeply charred and blistered.
3. Reduce heat to medium and add the sliced garlic and chili flakes, tossing for 1-2 minutes until the garlic is golden but not burnt.
4. Remove from heat, drizzle with fresh lemon juice, and season with sea salt before serving immediately.