Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), ends trimmed and sliced into ½-inch rounds
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh parsley (or other fresh herbs like basil or thyme) (15g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and slice the zucchini into rounds.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic (and red pepper flakes, if using) and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
  3. Add the zucchini rounds to the skillet and cook, stirring occasionally, until tender-crisp and lightly browned, about 8-10 minutes.
  4. Season with salt and pepper to taste. Stir in the fresh parsley (or other herbs) during the last minute of cooking.
  5. Serve hot as a side dish.