Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Set aside.
Slice the zucchini into thin, even rounds or half-moons, about 0.3 inches thick, to ensure quick, uniform cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering and fragrant. Add the shrimp in a single layer and cook for about 2 minutes per side, until they turn opaque and pink. Remove the shrimp from the pan and set aside.
In the same skillet, add the sliced zucchini. Sauté for about 3-4 minutes, stirring occasionally, until they start to become tender and slightly golden around the edges.
Add the minced garlic to the zucchini and sauté for about 30 seconds, until fragrant and slightly softened, being careful not to burn it.
Return the cooked shrimp to the skillet. Squeeze the fresh lemon juice over everything and sprinkle the lemon zest for a bright citrus aroma. Toss gently to combine and heat through for about 1 minute.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The dish should be vibrant, fragrant, and just heated through.
Transfer to plates, garnish with chopped parsley or basil, and serve immediately while hot, drizzled with a little extra olive oil if desired.
