Heat a large sauté pan, lightly coated with evoo, over medium-high heat. Sear lemon slices for just a minute until they begin to brown. Add green beans, garlic, salt, and pepper and sauté until beans begin to cook through, about 3 to 5 minutes. 

Add zest, juice, sumac, and parsley. Continue cooking for another 5 minutes until beans are tender but not mushy.

Transfer beans to platter and garnish with additional sumac.

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