I make this dish at the height of zucchini season. My Italian mother-in-law taught me how to prepare it the old fashion way.
3 pounds (1,350 gr.) zucchini
1/2 cup vegetable oil
A handful of fresh basil (1 teaspoon of dried basil)
1/2 teaspoon dried oregano
freshly ground black pepper
1/3 cup wine vinegar
2 cloves of garlic, thinly sliced
1 1/2 tablespoon extra virgin olive oil
Wash and dry zucchini, cut in slices 1/4 inch (1 cm) thick. Salt the slices and arrange on a clean tea towel placed on a rack. Lay another tea towel over the zucchini and put in the hot sun for 2 to 3 hours. The zucchini will become partially dry in the sun. If you don’t have hot sunny days, you can leave the salted zucchini to stand in your kitchen.
Rinse and pat the zucchini dry with a paper towel. Heat the vegetable oil in a large saute pan and brown the zucchini on both sides. After browning, place the zucchini on a paper towel to absorb the oil.
Layer the zucchini in a ceramic or glass dish with high sides. Between each layer sprinkle the zucchini with oregano, basil, salt and pepper.
Bring the vinegar, sugar and garlic to a boil in a small pan. Simmer for a minute or two, then remove from the heat and stir in 1 1/2 tablespoons of extra virgin olive oil. Pour the mixture over the zucchini. Cover the dish with plastic wrap or a plate and marinate overnight. Serve at room temperature. This dish will keep for several days in your refrigerator.