Slice zucchini to 1/16-inch thickness on a mandolin or a food processor (I sometimes slice by hand and manage to get it nice and thin, so don’t worry if you don’t have a mandolin or food processor, just carefully slice by hand).

In a small bowl, place the zucchini slices and sprinkle on the salt. Mix them together with your very clean hands. Set them aside for about 30 minutes.

In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes. When it’s boiled for a few minutes, remove pot from the heat.

Remove the garlic cloves from the olive oil marinate and reserve in a small plate.

Drain the zucchini in a colander. Gently squeeze out all the liquid. You don’t want to break apart the zucchini, so really gently squeeze out the liquid. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about ½ inch of headspace on the top.

When you have your zucchini ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the zucchini in the jars, being sure to leave that ½ inch of headspace on the top. If you happen to have any marinade leftover, use it in a salad dressing.

Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to 7 days.

Be sure to let them marinate overnight before serving. You really want to get the full flavor of the marinade (although they are delicious even right away!). The next day, serve at room temperature.