Start by washing and slicing your zucchinis into thin rounds. Likewise, clean and slice the mushrooms.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about a minute—you want it hot enough to sizzle but not so hot that it smokes.

Add the minced garlic to the pan. Sauté it for about 30 seconds until it becomes fragrant. Be careful not to let it burn!

Now, add the sliced zucchini to the skillet. Season with salt and pepper. Stir occasionally and cook for about 5 minutes until they begin to soften.

Next, add the sliced mushrooms to the pan. Continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are lightly browned.

Give everything a gentle stir to combine. Taste and adjust seasoning if needed. Remove from heat and garnish with freshly chopped parsley.