Slice the zucchini into thin, even rounds, aiming for about ¼ inch thickness to promote quick, even cooking.
Heat the olive oil in a skillet over medium-high heat until shimmering and slightly smoky—this ensures a good sizzle when adding the zucchini.
Add the sliced zucchini to the pan in a single layer, making space for the pieces to crisp up instead of steaming.
Let the zucchini cook undisturbed for about 2-3 minutes, allowing the edges to turn a rich golden brown and develop a crispy texture.
Flip the zucchini slices carefully with tongs or a spatula, then add the minced garlic to the pan, spreading it evenly among the slices.
Sauté for another 1-2 minutes until the garlic becomes fragrant and starts to turn lightly golden—be careful not to burn it.
Continue cooking until the zucchini is tender throughout but still retains some crisp edges, about 2 more minutes.
Squeeze a fresh lime wedge over the cooked zucchini for bright acidity, and give everything a gentle toss to combine all flavors evenly.
Serve the zucchini immediately, garnished with extra lime if desired, with a mix of crispy edges and tender slices with aromatic garlic.
