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Ingredients
- 3 tablespoons olive oil
- 2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
- 4 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- Sea salt (preferably fleur de sel)
- 1 tablespoon chopped fresh parsley
Method
- Heat oil in heavy large skillet over medium heat.
- Add zucchini; saute until slices are light golden and tender, about 5 minutes.
- Add garlic and red pepper; stir 1 minute.
- Season to taste with sea salt.
- Transfer zucchini to serving platter, sprinkle with parsley, and serve.
