Zucchine Condite a Scapece

This is a lovely salad, sharp and sweet at the same time. In Naples, where this recipe comes from, the zucchini are laid out in the sun to dry instead of in the oven. I like to serve this salad as part of a cold buffet, alongside cold chicken or thinly sliced cold roast beef. It is all fairly labor intensive and takes a long time to make this properly, but the end result is memorable. Delicious served as a light nibble with drinks.