Slice zucchini into thin strips lengthwise.

Fry lightly in hot oil until soft throughout.

Transfer zucchini to a bowl; salt lightly.

Discard most of the oil in the pan. Add generous amounts of garlic and saute lightly. Add 1/4 inch of red wine vinegar to the pan and bring to quick boil. Toss sauce with squash.

Cover and refrigerate; serve in a few hours. Makes any number of servings.

 

Recipe from Drumlin Community Farm