Marinated Zucchini in the Style of Naples

I love this sweet, spicy zucchini from Mario Batali. It would be wonderful anytime, but I think it is especially refreshing during the hot summer months. This needs to be made a day in advance; allow 2 hours for the zucchini to drain and 24 hours to marinate.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs zucchini
•  salt
• 2  tablespoons extra virgin olive oil
• 1⁄2 cup white wine vinegar
• 1⁄2 cup sugar
• 1  pinch red pepper flakes
• 4  garlic cloves, thinly sliced
• 4  tablespoons  chopped fresh basil leaves
• 4  tablespoons  chopped fresh parsley leaves

Directions

1. Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
2. In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch).
3. In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
4. Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
5. Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.