Dice the zucchini into half inch cubes and thinly slice the shallot. Heat the oil in a skillet over a medium heat and add the zucchini cubes and shallot. Sweat for 3-4 minutes until tender and lightly golden.
Step 2
Finely chop the rosemary and crush the garlic. Add to the pan along with the lemon zest and cook for a minute more until fragrant. Add the chili flakes, salt and pepper. Stir well to combine and cook for 30 seconds more. Serve hot.