Things You'll Need:
- Large frying pan
- Wood or metal spatula
- 3 medium zucchini
- ½ lb. white mushrooms
- Fresh garlic
- Extra virgin olive oil
- Red pepper flakes
- Salt and black pepper
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Step 1
Choose firm, medium-sized zucchini with even, dark green skin. Choose bright white mushrooms that feel dry, not damp, to the touch.
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Step 2
Wash and cut the zucchini and mushrooms into 1/4-inch slices. For the zucchini, trim both ends off, but don’t peel it. For the mushrooms, trim off the tip of the stem and cut a flat edge on one side of the mushroom cap. Turn the mushroom onto this flat side and finish slicing it.
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Step 3
Peel and chop one clove of garlic. To remove the skin, place the clove on a flat surface and lightly crush it using the side of your knife blade and the weight of your palm. The skin should easily peel off.
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Step 4
Heat 2 tablespoons of extra virgin olive oil in a large frying pan. In your palm, crush 1/4 teaspoon of red pepper flakes and add to the oil. Add the vegetables and garlic. Sprinkle with 1/4 teaspoon of salt to begin drawing out the juices.
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Step 5
Cook on medium-low until the vegetables become tender but not mushy, for about eight to 12 minutes. Stir occasionally, turning the vegetable slices over.
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Step 6
Taste the vegetables to check for seasoning. Add more salt if needed and fresh ground black pepper.
