Instructions

To prepare the zucchini

1. Trim the ends off the zucchini and discard. Use the mandoline to slice the zucchini into thin rounds.
2. Place the zucchini rounds on clean dish towels in one layer and leave them out to dry for 2-3 hours (or overnight)
3. Once the zucchini rounds are finished drying, place them into a bowl or shallow dish and set aside.
4. Line a baking sheet with 2-3 layers of paper towels.
5. Heat a cast iron skillet or a medium heavy-bottomed pot (not non-stick) over medium heat and pour in the vegetable oil. Wait a few minutes for the oil to heat. Note: If you are using an oil + candy thermometer, the oil should reach 350ºF/180°C.
6. Working in batches, fry the zucchine rounds, flipping them once, until they are deep golden. Use a spider or slotted spoon to remove the fried rounds to the paper towel-lined baking sheet. Fry the remaining zucchini rounds in this same manner.

To assemble the marinated zucchini

1. Into a shallow casserole dish, place one layer of zucchini, slightly overlapping. Add a few slices of garlic and some of the basil. Repeat this layering process until all the zucchini, garlic and basil are finished.
2. Place the vinegar and salt into a small saucepan and heat it over medium-low heat until the vinegar just begins to simmer.
3. Turn off the heat and pour the hot vinegar evenly over the zucchini. Use a fork to press the zucchini rounds down lightly.
4. Cool the zucchini to room temperature and then cover tightly with plastic wrap and refrigerate overnight.
5. Remove the marinated zucchini from the refrigerator 30-45 minutes before serving.