Cut off ends of zucchini and slice into perfect rounds - about 1/8 to 1/4 inch.
Heat oil in a heavy-bottomed saute pan. Working in bathes, fry the zucchini rounds, turning once until each side is golden-brown. When browned, remove with slotted spoon, allowing to drain over the pan and put in serving bowl. It is important to work in batches.
Chop garlic and parsley together. A hand instrument called a mezza-luna or a half-moon works better than a food processor for this, but if you don't have one, the planets will not fall out of their orbits.
Sprinkle garlic/parsley mix on the zucchini, then add the salt, pepper and red pepper flakes. Stir very gently to combine.
Heat the vinegar. Yes, bring vinegar to a boil and pour it over the zucchini while still hot. Stir gently again.
Marinate in refrigerator for a minimum of four hours. No antipasto can hold its head high without marinated zucchini.
Contributor: Diana Serbe
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