Preheat the broiler.

Lightly oil a baking sheet.

Wash the zucchini and trim the ends. Slice lengthwise into “planks,” aiming for ¼ inch thick. Any thinner and they’ll burn rather than broil.

Lay the zucchini on the oiled baking sheet. Place in oven about six inches from the broiler.

What you do next depends on your broiler.

If yours is a good one, allow the zucchini broil about five minutes. They should blister, but not burn. Turn them, broiling the second side for an additional three minutes.

If your broiler cooks unevenly, you may need to shuffle the zucchini to ensure even cooking. Check about every three minutes, shifting the planks with a fork. In my oven, they need about six minutes per side. This is a minor, ultimately worthwhile hassle.

Once the zucchini are nicely blistered, remove the tray from oven. Zucchini will throw off some moisture. Blot with paper towels.

Lay the cooled planks in a clean glass or plastic storage container. Add  salt, pepper. Sprinkle in garlic and parsley, if using. Cover with olive oil. Refrigerate immediately.

Notes:

If you have more than one baking sheet, do this in relays, preparing the next sheet of zucchini while the first broils.

About that olive oil to cover: yes, it’s a lot of olive oil. Taste matters here, so unless you’ve come into an inheritance, use good olive oil but not the finest.

Once the zucchini are eaten up, use the leftover oil to prepare vegetable dishes, dress salads, drizzle over pasta, in sandwiches, or for dipping.

Food and safely rules dictate telling my saying this dish keeps ten days.Provided it’s kept refrigerated, with the zucchini beneath the oil, will likely keep about a month.