Slice zucchini into ¼-inch rounds or half-moons. Optional: salt slices and drain in a colander for 30 minutes to reduce moisture, then pat dry. Mince garlic and gather seasonings and any toppings like Parmesan.

Heat a large skillet over medium-high until fully hot. Add 1½ tbsp oil and cook minced garlic 30 sec–1 min, stirring to prevent burning. Raise heat to high, add zucchini, season with salt and pepper. Cook 1 min until bottom starts to brown, then stir or flip. Continue cooking with occasional stirring for 5–8 min total (depending on thickness) until crisp-tender with light browning. Not mushy, not watery.

Transfer zucchini to a serving dish immediately to stop cooking. Season with salt, pepper, red pepper flakes, oregano, or fresh herbs. Add grated Parmesan or crumbled cheese if desired—residual heat will melt it slightly. Stir to distribute seasonings. Serve warm right away.