Cook the Book: Preserved Zucchini

Ingredients

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