1 1/2 lbs. zucchini, sliced in 1/4"-thick circles
2 T. extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 tsp. dried red chile pepper flakes
2 T. minced fresh Italian parsley
salt and pepper to taste
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the garlic and red pepper flakes and saute until the garlic just begins to turn golden.
Add the zucchini, add some salt, and raise to high heat.
Cover the skillet and cook the zucchini for about 10 minutes, stirring often and watching for any signs of sticking (the zucchini should make enough of its own liquid, but add a few drops of water if necessary.
When the zucchini is very tender, stir in the parsley if desired, taste for salt, and grind pepper over the dish.
Sprinkle with parmesan