Start by washing the zucchinis and mushrooms. Slice the zucchini into half-moons about 1/4-inch thick and the mushrooms into quarter-inch slices. Mince the garlic cloves.

In a large skillet, heat the olive oil over medium heat. Let the oil warm up until it's shimmering but not smoking.

Add the zucchini to the skillet first. Sauté it for about 5 minutes, stirring occasionally until it starts to soften and get a little golden.

Once the zucchinis are slightly tender, add the sliced mushrooms. Continue to cook for another 4-5 minutes until the mushrooms release their moisture and begin to brown slightly.

Add the minced garlic to the pan, along with salt and pepper to taste. Sauté for an additional minute, allowing the garlic to become fragrant and infuse the dish.

Remove the skillet from the heat and transfer the vegetables to a serving dish. Enjoy warm as a side or over a bed of grains!