Begin by slicing 1-2 large zucchinis into ½ inch rounds. Place the rounds in a colander, sprinkle them generously with sea salt, and let them sit for about 30 minutes.

While the zucchini rests, heat a splash of extra virgin olive oil in a skillet over medium heat. Crush 6 garlic cloves and finely chop a handful of fresh parsley. Add the garlic and parsley to the pan, cooking until fragrant, about 1-2 minutes.

Once the zucchini has rested, rinse off the salt under cold water and pat them dry with a paper towel. In a large skillet, heat a drizzle of olive oil over medium-high heat. Arrange the zucchini rounds in a single layer, cooking for about 3 minutes per side until golden brown and crisp.

Transfer the crispy zucchini to a serving plate. Drizzle generously with the prepared garlic sauce and sprinkle with optional cheese if desired.