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Cut ends from each zucchini, slice in quarters lengthwise, and then cut quarters in half crosswise.
In heavy-bottomed skillet, warm olive oil and onion over medium-low heat, 3 to 4 minutes, until onion softens and becomes fragrant. Add zucchini, garlic, lemon zest, 1 teaspoon sea salt, most of parsley, and 2 tablespoons water; stir well to combine. Reduce heat to low and cover. Cook 25 minutes, stirring occasionally, until zucchini is extremely tender and almost translucent. There should be some liquid in bottom of pan.
Remove lid, add lemon juice, and increase heat to high. When liquid begins to bubble, remove from heat. Sprinkle with more chopped parsley, and serve.