The Charlotte Observer ran a recipe for zucchini and it seemed to cover all my preferences....olive oil, fried, vinegar, herbs. I had gotten a pretty good sized zucchini at the market, so decided to make it last night. The platter was so pretty I took a photo before we ate it. (and used a iphone app to snazz it up)
here. I confess to not following it too closely, just in spirit. I did not slice on the diagonal. I used garlic powder in the dressing and garlic paste in the marinade. I did not actually measure. I hate fennel so no seeds. Did not turn it into a salad; no ricotta, thank you very much. The marinade barely covered the bottom of this platter, so the zucchini did not get overwhelmed. Try your version; it is more a method than a recipe.