Prevent your screen from going dark
Take enough zucchini so that, sliced about 1/4-inch thick (or maybe 3/16, if you want to be precise), it fills a foil-lined (or, even better, nonstick) baking sheet. (Consider doing two.) Sprinkle it lightly with salt and olive oil, and throw a few cloves of garlic, unpeeled, on the top. Bake for about an hour at 300°F, or until perfectly tender. (You could do this on the grill, of course, but slowly, slowly.)
When it’s cool, remove the slices and layer them in a steep-sided dish along with some of that automatic garlic confit you just made (like a miracle, right?); more salt if necessary; some red pepper flakes or ground chiles; oil (Pamela prefers seed oil to olive here because, she says, it liquifies faster when you remove the final product from the refrigerator; I use olive); good vinegar of your choice; and parsley (preferred) or basil (not bad). A sheet pan of zucchini will make about three layers in a small container. Refrigerate until ready to eat. This does make an excellent sandwich, or you can just eat the whole thing with a fork in about five minutes. It’s also nice to pick at with crackers or bread, as an appetizer with others, or as a snack alone.
– Recipe courtesy Mark Bittman