Zuc­chi­ni all’Olimpia

(serves 4 as an antipasto)

2 medi­um zuc­chi­ni, sliced round
olive oil to reach an inch up the side of your skillet
1 tbsp fresh olive oil for sauteeing
4 cloves gar­lic, minced
driz­zle more olive oil
4 leaves basil or mint (we had mint, I’d like to try basil too)
1/4 red wine vinegar
salt and fresh pepper

Heat oil in skil­let until a small piece of bread on the end of a fork siz­zles imme­di­ate­ly when dipped in. Fry the zuc­chi­ni slices until soft, then drain on kitchen paper.

Dis­card the olive oil and wipe out skil­let. Cook down a bit and add 1 tbsp olive oil, then saute gar­lic gen­tly (do not brown).

In a pret­ty serv­ing dish, lay­er the zuc­chi­ni slices, sprin­kle gar­lic and mint or basil, driz­zle oil and a bit of the vine­gar. Repeat this till all zuc­chi­ni slices are lay­ered. Salt and pep­per to taste. Mar­i­nate for at least an hour before serving.