Marinated Zucchini in the Style of Naples: Zucchine Marinate

Ingredients

• 4 tablespoons basil leaves fresh chopped
• 4 tablespoons parsley leaves fresh chopped
• 4  garlic cloves thinly sliced
• 2 tablespoons olive oil extra-virgin
• 1 pinch pepper flakes red
• 4 servings salt 
• 0.5 cup sugar 
• 0.5 cup citrus champagne vinegar 
• 1.5 pounds zucchini 

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Wash and dry the zucchini.
2. Cut lengthwise into slices 1/3-inch thick.
3. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
4. In a large saucepan, heat the olive oil over medium heat.
5. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.
6. In another saucepan, bring the vinegar and sugar to a boil over high heat.
7. Add a pinch of pepper flakes and a pinch of salt.
8. Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
9. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.