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Cut off stem end of zucchini. Hold vegetable with one hand and slowly pull hand back as you slice. Make sure fingers are tucked under so they don't accidentally get cut.
Make persillade, a mixture of parsley and garlic. Peel and mince garlic and add chopped parsley. Stir together.
Toss zucchini in olive oil over high heat until zucchini turns a golden brown. stir in a few spoonfuls of persillade.
Stir and cook a minute or two to cook the garlic. Season with salt and pepper if desired.
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