Preserved Zucchini Recipe | Cook the Book

Ingredients

• 3 pounds market-sized zucchini (about 8), cut into planks (not rounds, which seem to cook up wetter) about 1/4 inch thick
• 3 tablespoons minced fresh flat-leaf parsley (optional)
• 4 garlic cloves, minced (about 2 tablespoons)
• Salt and freshly ground black pepper
• Olive oil to cover

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