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.