| olive oil • as needed|
|2 clove garlic • crushed|
| rosemary or tarragon • as needed|
| honey vinegar|
Cover zucchini with olive oil.
Then in a deep dish, alternate a layer of zucchinis, some salt, the pepper, the crushed garlic, the rosemary or the tarragon.
In the frying pan, which served for making zucchinis, add some honey vinegar.
Heat it up. Cover the zucchinis with this juice.
Let marinade at least one night at the cooler. Serve very cold.