1/3tspred pepper flakesplus more to taste for more heat
1/2tspfreshly ground black pepper
1tspeach fresh chopped basilparsley, dill and coriander
Instructions
Slice the zucchini really thin, about 2mm / 1/16-inch thick on a mandolin or a food processor. Place them in a bowl, toss with salt and set aside for 30 minutes.
Prepare the marinade by mixing the olive oil with the rest of the ingredients.
Drain the zucchini. Handful by handful, genly press with your hands to remove excess liquid. Place into a bowl. Add the marinade and mix well.
Transfer into an air tight container and refrigerate overnight before serving.
Keep the dish refrigerated in an air tight container for up to 7 days. It tastes the best for up to 3 days.