4 medium zucchini 1/8 cup of olive oil 1 clove garlic, chopped 1 teaspoon of basil 1 teaspoon of oregano 1 tablespoon of chopped fresh parsley 1/4 teaspoon of pepper 1/4 cup of vinegar
Cut the zucchini into 1 inch slices. Sauté in hot oil until light brown, and drain on absorbent paper. In a casserole place 1 layer of zucchini. Dot with chopped garlic, basil, oregano and parsley. Sprinkle with pepper. Repeat until all zucchini are use. Boil vinegar for 5 minutes and pour over squash. Let marinade at least 12 hours. Drain and serve. Can be kept for over a week in refrigerator. Serves 8
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