1 1/2 lbs. zucchini, thinly sliced
1/2 c. olive oil
1/2 tsp. dried oregano
Salt
2 cloves garlic, minced
2 tbsp. parsley, chopped
2 tbsp. vinegar
Dash of cayenne pepper

Heat 4 tablespoons of the olive oil, brown zucchini. Sprinkle with oregano and salt, cool. Mix remaining oil, garlic, vinegar, parsley and cayenne pepper together. Layer zucchini in pint size canning jar with oil mixture between each layer. Cover jar and store in refrigerator 2 to 3 days before eating. Remove from refrigerator 30 minutes before serving.