Crush the garlic with a garlic press and add it to a generous layer of extra virgin olive oil in a small saucepan over low heat. Let the garlic warm through and infuse the oil, without frying it. This keeps the oil from getting too hot: the polyphenols in the olive oil do not burn, so you can use extra virgin olive oil (I normally sauté in mild olive oil).

Leave the livers whole or cut them into pieces that are easy to sauté. Pat the livers dry with paper towels, then place them on a fresh paper towel and season both sides with the salt, pepper, and paprika. Let the livers come closer to room temperature while you prepare the vegetables.

Cut the zucchini into thin strands. Chop the onion. Halve the mushrooms, keeping the pieces fairly large: a little bigger than bite-sized is just right. They will shrink as they cook. Leave small mushrooms whole.

Heat the frying pan and add the mild olive oil. Sauté the mushrooms over high heat. They will develop lovely golden edges and shrink to about 2/3 of their original size. Remove them from the pan and set aside briefly. This keeps them from cooking too long and becoming slimy.

First sauté the onions until translucent, then continue cooking over low heat until lightly caramelized.

Next, add the zucchini to the saucepan with the oil and garlic. Mix well and let it warm through briefly. Keep the heat on low.

Push the onions to the side of the pan, add a little more oil if needed, and cook the livers for 2 minutes on 1 side. Turn the livers over, cook for another 1 minute, then mix them with the onions, mushrooms, and oregano. Cook everything for about another minute. Cook the livers for no more than 4 minutes in total. Do not overcook them, or they will become grainy and dry.

Remove the zucchini from the saucepan and arrange it in a small mound on the plate, with a well in the center. Place the livers in the well.