25 min
25 min
4 servings


  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, chopped 
  • 1 clove garlic, chopped 
  • 6 small zucchini (very young zucchini with few seeds), halved lengthwise and sliced into half-moons
  • Pinch red pepper flakes, optional
  • Kosher salt and black pepper
  • Kosher salt and black pepper 
  • 2 tablespoons finely chopped fresh parsley 


Heat the olive oil in a large skillet. Add the onions and garlic; saute until soft, about 3 minutes. Add the zucchini and saute, stirring, until golden and soft, another 8 to 10 minutes. Stir in the red pepper flakes if using. Season the zucchini with salt and pepper to taste. Sprinkle with parsley before serving.

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