Marinated Zucchini

This is a popular antipasto created in the ancient Jewish community of Rome to whet the appetite.

4 medium zucchini

1⁄4 cup olive oil

2 cloves garlic, minced

1 sprig basil, shredded

salt and pepper to taste

1 TBS wine vinegar

• Trim the ends of the zucchini.
• Cut each in half crosswise, then thinly slice the halves lengthwise.
• Dry the slices on paper towel overnight or for several hours. Heat oil in a heavy skillet until hazy.
• Fry slices a few at a time in a single layer until golden. Drain.
• Arrange in layers in a deep glass container, seasoning each layer with small amounts of garlic, basil, salt, pepper, and a sprinkle of vinegar.
• Cover container and store in the refrigerator for 2–3 hours.
• Serve as antipasto.