Makes 1 pint
You need a Mason jar for storing the zucchini; keep it refrigerated. Lay the slices horizontally or vertically in the jar; both methods are here.
|2||pounds zucchini (3 to 4 medium)|
|1 1/4||cups olive oil|
|Salt and pepper, to taste|
|1||tablespoon red wine vinegar|
|1||tablespoon coarsely chopped parsley|
|1||small clove garlic, cut lengthwise into sixths|
|1/8||teaspoon crushed red pepper|
|1/4||teaspoon salt, or more to taste|
2. Heat a large nonstick skillet over medium-high heat. Add a few drops of the olive oil. Carefully use a paper towel to spread the oil around the pan. Season several slices of zucchini on both sides with salt and pepper. Lay the slices in the skillet without overlapping. Cook the zucchini about 5 minutes, then turn and cook another 3 to 5 minutes or until brown on both sides. Transfer to the baking sheet pan to cool. Repeat with the remaining zucchini.
3. In a bowl, combine 1 cup of the olive oil and the vinegar, parsley, garlic, red pepper, and salt. Taste for seasoning and add more salt and pepper, if you like. Gently fold in the zucchini slices until well coated.
4. To arrange horizontal layers: Lay several slices of zucchini in the bottom of the jar. Fill the center with more slices so the layer is even. Continue layering until the jar is full.
5. To arrange vertical layers: Starting at the bottom edge, press a row of slices of zucchini vertically, overlapping them around the sides of the jar. Fill the center with horizontal slices to hold the circle in place. Make another vertical layer against the sides of the jar, then fill the center again. Continue layering until the jar is full.
6. For either method: Press down on the zucchini to compress it. Pour the remaining oil mixture over the slices so it covers the top layer. Store in the refrigerator for up to three weeks. Jill Santopietro