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.