Zucchini in oil: let's prepare them together!

1. Wash the zucchini, dry them and cut them into rounds or slices about 5 mm thick. Place the zucchini slices on a cloth, sprinkle them with coarse salt and let them rest for about 3 hours.

2. Rinse the zucchini to remove excess salt and dry them well with a clean cloth or kitchen paper.

3. Bring a pot with equal parts water and vinegar to a boil. Blanch zucchini for 2 to 3 minutes, then drain and immerse in cold water to stop cooking.

4. Sterilize jars and lids by boiling them in water for about 15 minutes.

5. Drain the zucchini and dry them again. In a jar, alternate layers of zucchini with the sliced garlic and herbs.

6. Fill the jars with extra virgin olive oil, making sure the zucchini are completely submerged. Finally, seal the jars tightly and store them in a cool, dry place.