This is hardly a recipe, but Giovanni’s mother does them like this and so did his grandmother. Although as a young boy he didn’t enjoy them, he grew into these. The zucchini tastes more concentrated somehow — more like a gem squash this way. I love this sort of thing that has been passed down through a family.
Put the garlic and oil in small bowl. Bring a large pan of salted water to the boil, add the zucchini and boil them for 20 minutes or so until they are nice and soft. Remove them with a slotted spoon and line them up on a plate. Put another plate on top and press down
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