1 pound of zucchini (4 medium or 3 large), very thinly sliced on the diagonal
1/4 cup of fresh lemon juice
1 tablespoon of extra-virgin olive oil
1/2 teaspoon of crushed garlic
Salt and pepper to taste
Chopped fresh parsley (basil is a great substitute)
Place the sliced zucchini in a bowl and toss with all the remaining ingredients except the parsley or basil.
Cover and refrigerate for no less than 4 hours and no more than 8. Toss the salad occasionally during the marinating process.
Toss with the parsley or basil and serve.
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