zucchini
basil
olive oil
garlic
balsamic vin
Add the smashed garlic cloves and cook for about 10-15 seconds stirring often so it doesn’t burn. Remove them from the oil.
Cook the sliced zucchini on each side for a few minutes or until starting to turn golden brown. Remove from the pot with a slotted spoon, and sprinkle with salt.
Spoon a few tablespoons of olive oil from the pot over the zucchini along with a splash of balsamic vinegar, freshly cracked black pepper, and fresh basil leaves.