Parmesan Lemon Zucchini

Not sure why exactly, but I decided I just had to have zucchini as a side dish with my last entry (Panko pork chops).  I haven't made many zucchini dishes, despite enjoying it, thus time to correct this!  Found a very easy side dish here:
http://damndelicious.net/2014/07/04/parmesan-lemon-zucchini/
While it is yummy, I don't think it's quite as rave-worthy as the original post makes it sound (had me expecting something I'd be craving every night or whatnot; this is not the case, though I still will make it again at some point.)
I followed the recipe nearly exactly, except that I did not use fresh garlic, only cut up 3 zucchini instead of 4, and cut in 1/4 inch rounds, not 1/2 inch.

Ingredients:

3 T. unsalted butter
1 tsp. minced bottled garlic
3 zucchini, cut in 1/4 inch rounds
1/2 tsp. dried thyme
zest of 1 lemon
Kosher salt and fresh ground black pepper, to taste
1/4 c. grated Parmesan
freshly squeezed lemon juice, to taste

Instructions:

1. Melt butter in large skillet over medium heat.  Add garlic and cook, stirring frequently, for about 1 minute.

2. Add zucchini, thyme, and lemon zest.  Cook until zucchini is softened and slightly golden.

3. Remove from heat, season with Kosher salt, pepper, and lemon juice to taste.  Enjoy!