Instructions

Step 1: Prepare the Vegetables

1. Wash the zucchini and potatoes thoroughly.
2. Peel the potatoes and slice them into thin rounds (about 1/8 inch thick) for even cooking.
3. Cut the zucchini into half-moon slices of similar thickness.
4. Chop the onion finely and mince the garlic.

Step 2: Heat the Pan and Start Cooking

1. Heat 2 tbsp of olive oil in a large non-stick skillet over medium-high heat.
2. Add the sliced potatoes to the pan and sauté for 3-4 minutes, stirring occasionally, until they start to brown slightly.

Step 3: Add Zucchini and Seasoning

1. Reduce the heat to medium and add the onion and garlic to the pan.
2. Stir for about 30 seconds until fragrant, then add the zucchini slices.
3. Season with salt, pepper, paprika, oregano, and chili flakes.
4. Stir well and cook for another 3-4 minutes, until the zucchini is tender but still slightly crisp.