Start by washing the zucchini under cool water. Use a sharp knife to slice the zucchini into rounds, about 1/2 inch thick. These sizes ensure even cooking. Next, set the sliced zucchini aside.

In a large skillet, heat 1 tablespoon of salted butter and 1 tablespoon of extra virgin olive oil over medium-high heat. The mixture should melt and begin to bubble slightly.

Once the butter has melted, add the minced garlic to the pan. Sauté for about 30 seconds or until fragrant, but don't let it brown. This will ensure a lovely garlic flavor without bitterness.

Add the sliced zucchini to the pan. Stir everything together so the zucchini is coated in the butter and oil mixture. Season with sea salt, black pepper, and red pepper flakes. Sauté for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.

Once the zucchini is cooked, remove the pan from the heat. Drizzle 1 tablespoon of fresh lemon juice over the sautéed zucchini and give it a gentle stir. This adds a refreshing finish that complements the dish beautifully.