Zucchini in olive oil

If your summers play out anything like mine do then odds are good you have some of this stuff in the fridge already.

After all, how many of these have you come across in the past couple months? I'm down to only two zucchini plants in the garden this year, but each has already thrown off a couple dozen specimens. And they're still producing. One of my favorite things to do with zucchini is roast or grill them and then preserve them in olive oil.

Just slice them up.

Lay on a baking sheet that's been coated in olive oil and season with salt and pepper (you can also do this outside on the grill), then place in an oven preheated to 375 degrees F. Using a spatula, turn occasionally so that the slices brown on both sides.

The time it takes to cook the zucchini varies, but this is about how things should look when it's done.

All that's left to do now is layer the zucchini, along with garlic slices and crushed hot pepper, in a container of some sort.

Then cover the whole thing in extra virgin olive oil and put it in the fridge. It's best to wait at least a couple days before tasting; that way the flavors can meld together. As long as the zucchini are covered in the oil they should last in the fridge for a couple weeks or so.

I use slices of the zucchini on sandwiches (mint leaves are a nice way to top them when serving), but my favorite way to eat it has always been as an antipasti.

With bread to sop up the oil, of course.