1-Place the zucchini slices in a colander, sprinkle with about 2 tablespoons kosher salt, and toss to coat. Let them stand for 30 minutes to draw out excess moisture, then rinse well under cold water and pat thoroughly dry with paper towels.

2-In a small bowl, stir together the 2 tablespoons finely chopped fresh basil, 1/4 cup finely chopped fresh flat-leaf parsley, and 3 cloves finely chopped garlic. Set this mixture aside to let the flavors mingle.

3-Heat 1/3 cup extra-virgin olive oil in a large frying pan over medium heat. Fry the zucchini in batches, turning once, until it’s softened and lightly browned, which takes about 6 minutes total per batch.

4-Transfer half of the fried zucchini to a shallow non-metal baking dish. Top with half of the herb mixture and drizzle with half of the 1/4 cup red wine vinegar. Lightly season with additional salt if desired and freshly ground black pepper.

5-Repeat the layering with the remaining zucchini, herb mixture, and vinegar to build those flavors throughout.

6-Let the zucchini stand at room temperature, basting occasionally with the accumulated juices, for at least 30 minutes or up to 2 hours before serving. Serve it at room temperature, and store any leftovers covered in the refrigerator.