Slice 2 zucchinis into half-moons and sprinkle with 1/2 tbsp salt. Let them sit for 5 minutes to soften.

Seed and chop 1 red chili. Slice 1 small onion into medium-thick pieces.

Heat 2 tbsp cooking oil in a pan. Add 1 tbsp minced garlic and sauté until fragrant.

Add the zucchini and onion to the pan and stir-fry until the onion turns translucent.

Add the chopped red chili and stir-fry for another 1-2 minutes. Adjust seasoning with salt if needed.