2 lbs. sm. zucchini
1/4 c. olive oil
1 tsp. salt
3 garlic cloves
3 tbsp. vinegar
1 tbsp. lemon juice
3 tbsp. minced parsley
Finely ground pepper to taste
Wash, pat dry and trim the ends of the zucchini.
Slice lengthwise in thin strips, about 1/4″ thick.
Place the slices on paper towels to dry.
In a large frying pan, heat the oil and fry the zucchini, a few at a time, turning with a spatula to ensure that they brown on both sides.
As the zucchini brown, transfer them to a platter with a slotted spatula, draining as much of the oil as possible back into the pan, but do not drain on paper towels.
Sprinkle with salt.
Serves 4 to 6.