Ingredients
- 1 1/2 pounds fresh, small and firm organic zucchini
- 1/2 cup extra-virgin olive oil
- 3 tbsps white wine vinegar
- 2 lemons
- 1 tsp sugar
- 1 pinch red pepper flakes, or 2 chili peppers, cut into 3-4 pieces
- 2 garlic cloves
- 4 tsps coarsely chopped fresh basil leaves
- 4 tsps coarsely chopped fresh parsley or mint leaves
- salt and pepper
Directions
Using a mandoline or your food processor disc to make them even, cut the zucchini lengthwise into slices ¼-inch thick.
Place the slices in a colander, sprinkle with salt and place at the bottom of your sink to drain for 1 hour.
Drain, rinse, and dry with paper towel. Set aside.
In a bowl, combine the oil, vinegar, lemon juice, sugar, salt and and the chili.
Place the zucchini slices flat in the jar, a few at a time, pouring some of the marinade, garlic slices, basil and mint between each layer.
Cover and marinate for at least 12 hours before serving.
http://dinnerinvenice.com/2011/03/13/marinated-zucchini/