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