|Cider vinegar||3 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm)|
|Sweet basil||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
Wash zucchini, and scrape lightly.
Cut each into 2 or 3 lengthwise slices.
Fry in salad oil about 3 minutes each side or until squash is lightly browned and tender.
Sprinkle with salt and pepper.
Remove from skillet, and place in hot serving dish.
Mix vinegar and sugar, and add with garlic and sweet basil to remaining oil in skillet.
Simmer slowly 2 minutes, remove garlic and pour sauce over zucchini.
Garnish with parsley.
This dish may be served hot or chilled.