Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        green zucchini - -- (abt 1 lb)
   3      medium        yellow zucchini - -- (abt 1 lb)
     1/4  cup           virgin olive oil
   6      medium        garlic cloves -- peeled, finely
                        -- mince
   1      cup           fresh basil chiffonade - -- (abt 2 bunches)
   2      tablespoons   kosher salt
   2      tablespoons   freshly-ground black pepper
     1/4  cup           red wine vinegar
   1                    porcelain or glass deep-dish pie pan
                        freshly-grilled bread -- for serving

Preparation:

Trim green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick. Heat olive oil in a deep frying pan until just smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes. Remove pieces and drain on paper towels. Continue with remaining zucchini until finished. In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed. Place several pieces of zucchini on bottom of pie dish until base is covered. Sprinkle zucchini with 1 to 1 1/2 tablespoons herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece and serve over freshly-grilled bread. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5699)