Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch half-moons
  • 1 medium white onion, sliced into wedges
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tsp lemon juice
  • 1/2 tsp granulated sugar
  • Black pepper to taste

Instructions:

  1. Slice zucchini into uniform half-moons and cut onion into thick wedges. Pat all vegetables dry to ensure proper searing.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Add onions and toss frequently for 3–4 minutes until translucent and slightly charred.
  4. Add zucchini in a single layer and let sit undisturbed for 2 minutes to develop a mahogany-colored sear before stirring.
  5. Reduce heat to medium. Push vegetables to the edges of the pan and add butter to the center.
  6. Once butter foams, stir in minced garlic for 30 seconds until fragrant.
  7. Pour in soy sauce, lemon juice, and sugar.
  8. Toss rapidly for 1–2 minutes until the sauce thickens into a glossy glaze that coats the vegetables.
  9. Season with black pepper and remove from heat immediately.