Wash the large zucchini thoroughly, then slice it into ½ inch thick rounds. Generously sprinkle sea salt on both sides of the slices, allowing them to rest for 30 minutes.

While the zucchini rests, crush the garlic cloves and finely chop the fresh parsley. Heat a teaspoon of extra virgin olive oil in a frying pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant but not browned, then mix in the chopped parsley and the remaining oil. Season this aromatic garlic sauce with salt and pepper.

After 30 minutes, rinse the salted zucchini under cold water to remove excess salt. Pat the rounds dry with a kitchen towel.

In the same frying pan, heat a tablespoon of olive oil over medium-high heat. Add the zucchini slices in a single layer and cook them for about 3 minutes on one side, until golden-brown, then flip and cook for another 3 minutes.

Once the zucchini is golden and tender, plate them and drizzle the garlic sauce over the top. Optionally, add a sprinkle of freshly grated cheese.