Spanish Garlic Zucchini

Steps

1. Rinse the zucchinis under cold running water and pat them completely dry.
2. Cut each zucchini into thick slices, approximately half an inch (1.25 cm) thick.
3. Place the slices in a single layer on a plate, season both sides with sea salt, and place them in a colander to let sit for exactly 30 minutes.
4. While waiting, remove the skins from the garlic cloves, roughly chop them, and add them into a mortar. Add a generous handful of fresh parsley (1/4 cup or 15 grams) and pinch in a little sea salt.
5. Pound all ingredients in the mortar for 30 to 45 seconds until well combined, then set aside.
6. After 30 minutes, transfer the zucchini slices onto some paper towels. Gently pat down the slices with more paper towels to remove any excess water.
7. Season the zucchini slices with freshly cracked black pepper on one side.
8. Heat a large fry pan over medium-high heat for two to three minutes without adding fat.
9. Add 2 tablespoons (35 ml) of extra virgin olive oil to the hot pan and start adding the zucchini slices in a single layer, cooking in batches.
10. Cook the first batch of zucchini for about two and a half minutes per side. Flip the slices using two spoons or tongs after the initial time.
11. Remove the cooked zucchini from the pan and transfer them to a dish lined with paper towels.
12. Continue cooking the second batch of zucchini in the same manner, ensuring they achieve a beautiful golden fried color on both sides.
13. Once all the fried zucchini is done, lower the heat in the pan to low-medium heat and let it sit while you prepare the garlic mixture.
14. Add 1 tablespoon (15 ml) of extra virgin olive oil to the pan over low-medium heat.
15. Add the prepared garlic and parsley mixture into the pan and mix continuously for 20 to 25 seconds, ensuring the garlic does not become overcooked.
16. Remove the garlic and parsley mixture from the heat and transfer it over the slices of fried zucchini.