Yield: 6 servings

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon chili flakes
12 zucchini cores (*SEE NOTE)
3 zucchini, peeled and cut
Salt and pepper

Heat the olive oil in a skillet. Add the garlic and chili pepper, cook until aromatic, and stir in the zucchini cores and zucchini. Season with salt and pepper. Cook, covered, over moderately high heat for 5 minutes, or until lightly browned. Serve at room temperature.

*NOTE: For this recipe, use the reserved cores from Stuffed Zucchini, (separate archive listing) plus an additional 3 zucchini, peeled and cut to the came length as the cores. If you make it without the cores, use a total of 6 zucchini.