1. Heat the olive oil in a large skillet over medium heat. The oil should shimmer but not smoke—this sets the stage for perfectly cooked vegetables.
2. Add the shallots (if using) and sauté for about 2 minutes until they become translucent and fragrant.
3. Stir in the garlic slices and cook for another minute, taking care not to let them brown too much, as burnt garlic can turn bitter.
4. Add the sliced mushrooms, spreading them out in the pan so they roast, not steam. Let them cook undisturbed for about 4-5 minutes until they start to brown and release their juices.
5. Season with salt, pepper, and thyme. Stir gently to combine.
6. Add the zucchini slices, stirring to mix them with the mushrooms and aromatics. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite. You want a little texture here, just like Nonna used to say — “Non troppo molle!” (Not too soft!)
7. Just before removing from heat, sprinkle in the fresh parsley, lemon juice, and red pepper flakes if using. Give it a final gentle toss.
8. Serve warm, and enjoy immediately for the best flavor and texture.

A little tip from my kitchen: don’t overcrowd the pan. If you try to cook too much at once, your veggies will steam rather than sauté, losing that beautiful caramelization we’re after. I remember my mother’s advice — patience and space are key to turning simple ingredients into something special.