Heat olive oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it.
Add the zucchini to the pan and sauté for about 5 to 7 minutes, stirring occasionally, until softened and lightly browned.
If the zucchini releases too much water, cook for a short while longer to evaporate any excess liquid.
Dressing: After frying the zucchini, add the lemon juice and zest (optional). Mix well to evenly distribute the dressing. Season with salt and pepper to taste.
Add chopped parsley, if desired, and toss to combine.
Presentation:
Transfer the sautéed zucchini to a plate and sprinkle with grated Parmesan cheese, if desired.
Serve warm as a side dish or as a light main course.
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