Butter Extra Virgin Olive Oil Shallots Basil Garlic
Prep and gather all ingredients. Cut the zucchini into very thin slices. Bring a large pot of water to a boil.
Then, add shallots, garlic, fresh basil and red pepper flakes to melted butter and heated olive oil in a large skillet over medium low heat. Cook until shallots are soft, about 4 minutes.
Next, add half the zucchini to the pan along with a pinch of salt and pepper and stir. Increase to medium heat, cover and cook 5 minutes.
Stir the mixture and add the remaining the zucchini and stir again. Cover and cook another 5 minutes.
Next, uncover the pan, stir, reduce the heat to medium-low and continue cooking 5 minutes or until most remaining liquid from the zucchini releases and evaporates.