Back in my former life, I would make this same recipe, all of the time, using potatoes. It's great to be able to get my favorite flavor using a benign vegetable like zucchini rather than potatoes. Miraculously, the zucchini actually tastes better.
First, I wash and slice the zucchini. I then coat a pan with butter and avocado oil. I add plenty of salt, garlic powder and dried parsley flakes to the oil. I then toss in the zucchini slices and fry them up. Make sure you flip all of the slices, so they are evenly coated in the oil and spices. I like mines on the brown side. They actually taste even better at room temperature, so you can make them in advance.
