Marinated Zucchini Slices

The thinner the slices, the faster they absorb the marinade and the more evenly they will fry.

For less heat, remove the seeds and white inner membranes of the chili.

Use a sufficiently large container so that later all the zucchini slices can be well coated.

Briefly taste the marinade: it can be fairly strong, as the zucchini will absorb a lot of flavor.

Turn or stir once in between so that all slices are evenly marinated.

Don't place them too close together in the pan so they fry rather than steam.

Ciabatta goes particularly well for sopping up the flavorful marinade.