This zesty dish is a summer time favorite in Naples. Served cold the day after it's been made, it makes a wonderful side dish or antipasto. It can be a meal in itself topping some crostini or toasted bread. Don't be shy to make a big batch of it -- conserved in vinegar and kept in the fridge, it will keep for about a week. <br /> <br />Depending on your tastes, some prefer to use a mixture of half vinegar, half water -- or even white wine, boiled to remove the alcohol -- before pouring, while still hot, over the vegetables. <br /> <br />For a mild, nutty garlic flavor, place the garlic cloves in the oil to infuse as it's warming up. Garlic lovers might enjoy simply slicing and placing the raw slices among the zucchini to marinate. Not a fan of garlic? Leave it out. A must, however, is the mint; it gives the whole dish, along with the vinegar, a wonderfully refreshing lift.

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