Bring a large pot of salted water to a boil over high heat. Add fresh edamame pods and cook for 3-5 minutes until tender but still bright green. Drain and set aside.

In a medium skillet, warm 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.

Add the drained edamame to the skillet, tossing in the garlic oil. Sprinkle with salt and black pepper, stir for 2-3 minutes.

Remove from heat and sprinkle in ½ cup of Parmesan cheese, tossing to coat the edamame.

Garnish with chopped parsley and lemon zest. Serve immediately while warm.