Wash the zucchini thoroughly and slice it into medium-thick strips.

Sprinkle 1/2 tbsp of salt on the zucchini slices and let them sit for 5 minutes to lightly cure.

Slice the onion into similar-sized strips as the zucchini. Remove seeds from the red chili and slice thinly. Tear the oyster mushrooms into smaller pieces.

Heat 1 tbsp of olive oil in a pan and sauté 1 tbsp of minced garlic for 1–2 seconds.

Add the zucchini, oyster mushrooms, and onion to the pan. Sprinkle 1/2 tbsp of salt and stir-fry until the onion turns translucent.

Add the sliced red chili and stir-fry for another 30 seconds. Turn off the heat.