Slice the zucchini into uniform ¼-inch rounds and pat dry with paper towels.

Heat a large skillet over medium-high heat and add a teaspoon of butter or oil.

Sear the zucchini slices in a single layer for 2-3 minutes until golden-brown, then flip and cook for an additional 2 minutes.

Reduce heat to medium and push zucchini toward the edges of the skillet. Add remaining butter in the center.

Stir in minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant.

Toss zucchini in the garlic butter, season with salt, pepper, and parsley, then remove from heat.