Start by washing and slicing your zucchini into ¼-inch rounds. Clean and slice your mushrooms as well, then mince the garlic for a delightful aromatic boost.

In a large skillet, pour about 2 tablespoons of olive oil and heat it over medium-high. Wait until the oil begins to shimmer.

Add the sliced mushrooms to the hot skillet. Cook undisturbed for 3–4 minutes until they turn golden brown, then stir for an additional 2–3 minutes.

Toss the zucchini rounds and minced garlic into the skillet. Cook for 5–6 minutes, stirring occasionally until the zucchini brightens and becomes slightly tender.

Sprinkle in the salt, black pepper, and crushed red pepper. Stir everything together to combine.

Remove the skillet from heat and stir in the fresh herbs. Serve warm.