Serves 6 as a side or antipasto
- 1 cup red wine vinegar
- 2 tablespoons sugar
- 3 fresh bay leaves
- 2 garlic cloves, crushed and peeled
- ¼ cup extra-virgin olive oil
- 2 pounds medium zucchini, cut into ¼-inch rounds
- Kosher salt, for sprinkling
In a small saucepan, combine the vinegar, sugar, bay leaves, and garlic with 1 cup water. Bring to a simmer, and cook until reduced to ½ cup, about 7 to 10 minutes. Let cool.
Line a baking sheet with paper towels. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and enough zucchini to make one layer in the pan without crowding. Cook until browned on both sides, about 5 to 6 minutes in all. Drain on paper towels, and season with salt. Repeat with the remaining zucchini, in batches, adding the rest of the oil to the pan as necessary until all of the zucchini has been browned, drained, and seasoned with salt.
Layer the zucchini in an 8-by-8 inch glass or ceramic dish. Pour the marinade over it, and let it sit at least 1 hour so the flavors can develop before serving.
Remove the bay leaves and garlic before serving at room temperature.