Marinated Zucchini

Wash the zucchini and peel off the skin. If they're young, you can leave the skin on.

Slice them into thin ribbons using a vegetable peeler. If you don't have one, use a knife and cut as thin as you possibly can—rounds work too, but they need to be paper-thin. That's where the magic is.

Make the marinade. Mince the garlic and mix it with sunflower oil, honey (if it's thick, warm it gently in a water bath or microwave), vinegar, pepper, and finely chopped fresh herbs. Stir everything together.

Drain any liquid that's pooled from the zucchini and squeeze them out with your hands.

Pour the marinade over and toss to coat.