Serves 6
Preparation Time : 
20 minutes + 2 hours of letting the zucchini rest + 24 hours of letting the zucchini marinate

Ingredients:
1 lb. fresh zucchini
½ cup rock or kosher salt
2 cloves garlic, minced
8 leaves fresh basil, finely chopped
2 sprigs fresh parsley, finely chopped
½ Italian hot pepper (one pinch red pepper)
2 ½ cups olive oil
1 ½ cups white wine vinegar

• Cut zucchini into ¼ inch slices. Leave the skin on. 

• Lie the slices flat on a tray in a single layer, covering on both sides with a generous amount of salt. Let sit for two hours.

• After two house, the salt should have drawn a great deal of liquid out of the zucchini, leaving drops of water. Rinse off this water and the excess salt under running water. Pat the zucchini dry. 

•While the zucchini is sitting, chop the basil, parsley, garlic and hot pepper. 

•Place the zucchini in a jar with these spices; add olive oil and vinegar until the zucchini are fully covered. 

•Let sit for 24 hours. 

•The zucchini should be served cold or at room temperature and should last for several days in the refrigerator.