Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Zucchini
Olive oil
Garlic; minced
Basil, fresh; shredded
-salt
-pepper
Wine vinegar

No quantities are given "as they are not important; Concia can be
prepared to be more less piquant, according to taste, by increasing
or decreasing the quantity of herbs and spices. It freezes
beautifully in a tightly closed container, but it must be used within
a few days if stored in the refrigerator or after thawing, being a
rather perishable food. Eggplant was also prepared as Concia in Rome,
but its texture is less desirable than eggplant. Trim off the ends of
the zucchini; then cut each one in half; slice each half thinly
lengthwise and place slices on paper towel to dry for several hours
or overnight. Fry in hot olive oil in a single layer until golden
brown on both sides. Arrange in layers in glass, plastic or porcelain
container and season each layer with small amounts of garlic, basil,
salt and pepper, and a sprinkle of vinegar. Cover the container and
store in the refrigerator at least several hours before using. The
flavour will be enhanced if you turn the Concia as a block inside the
container a few times while it is marinating to allow the juices to
seep through.

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