Let’s get started. Put a skillet, that is big enough to handle all of the zucchini laying flat, on at medium high and eyeball about 2 tablespoons of olive oil. If you have to do it in batches it’s ok. It’s going to come together pretty quick so get the vegetables all ready to go. Slice the zucchini in about 3/8″ slices. Chop up the garlic, cut the onion into strips and quarter the lemon.