Wash and dry the zucchinis. Slice them into 1/4-inch thick rounds.
Heat a large skillet over medium heat and add the unsalted butter.
Once the butter has melted and is bubbling slightly, add the minced garlic to the skillet.
Sauté the garlic for about 1 minute until fragrant, stirring frequently to prevent burning.
Add the sliced zucchini to the skillet and stir to coat them evenly with the garlic butter.
Cook the zucchini for 7 to 8 minutes, stirring occasionally, until they are tender but still slightly crisp.
Season with salt and freshly ground black pepper, stirring to combine.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the zucchini.
Give it a final stir and transfer to a serving dish.
Serve immediately while warm.