In a small saucepan, heat the oil and butter over Medium heat until butter is melted.
Add the garlic and cook, stirring frequently, 1-2 minutes. Season with salt and pepper. Remove pan from heat and set aside.
In a large skillet, heat 1-2 tsp. olive oil. Add the zucchini and toss to coat.
Pour in 1/4c water or broth. Allow to simmer until zucchini reaches al dente consistency, approximately 5 minutes. Drain well to remove any excess liquid.
Return zucchini to skillet. Drizzle with oil and garlic mixture. Toss to coat well.
Top with Parmesan cheese and serve warm.