This is the dish my guests were most enamored of during our summertime Shabbat dinner (it is always the simplest things, right?).
It's inspired by the Jewish Roman recipe, concia, which is hundreds of years old. The Jews of Rome knew their way around summer vegetables — including zucchini, which they sliced, fried in olive oil, then marinated with chopped fresh herbs, garlic, and vinegar. The zucchini browns and turns silky, almost creamy, in its olive oil bath. And the herbs (I use parsley and basil) and garlic lend wonderful flavor and freshness to the finished dish.