Fried Zucchini with Olive Oil and Parmesan

0 Slice the zucchini into thick coins about ½-inch wide. Put them in a bowl with [wprm-ingredient text="½ cup thinly sliced onion or shallot." uid="1"] Add [wprm-ingredient text="¼ cup flour" uid="2"], 1 ½ teaspoons salt and black pepper to taste. Toss the slices so they're evenly coated in the flour mixture. 
1 Heat a 12-inch (preferably non-stick) skillet over medium-high heat until hot. Pour in [wprm-ingredient text="¼ cup extra-virgin olive oil" uid="3"] and heat until it just begins to shimmer.
2 Lift the slices out of the bowl, shaking off the flour. Arrange them cut-side down in the pan in one layer. The slices should sizzle right away, otherwise the pan isn't hot enough yet. Toss in the garlic cloves. Fry undisturbed for 2 or 3 minutes, until the slices are nicely golden brown on one side.  Note: Depending on the size of your pan, you might have to cook the zucchini in batches.
3 Flip the zucchini over, either by shaking the pan or by gently nudging with a spatula. Fry on the other side for 1-2 more minutes.
4 Remove from the heat and stir in the parsley or basil. Transfer to a serving plate and sprinkle [wprm-ingredient text="¼ cup grated Parmesan cheese" uid="8"] on top. Squeeze the lemon over each serving and enjoy them hot.