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1
Mix the vinegar, sugar, and 1/4 teaspoon salt together in a small saucepan.
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2
Over high heat, reduce by half.
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3
Remove from the heat, drop in the garlic slices, and let the marinade cool.
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4
Stir in the olive oil.
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5
Slice the squash in half lengthwise, and scrape out all the seeds.
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6
Peel the halves, place cut side down, and cut crosswise, into 1/3-inchthick half-rounds.
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7
Pour vegetable oil into the skillet to the depth of 1/8 inch, and set over medium-high heat.
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8
When the oil sizzles on contact with squash, fill the pan with a layer of slices, spaced slightly apart.
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9
Fry for about 3 minutes on the first side, then flip the slices over.
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10
Fry on the second side another 2 or 3 minutes, until the slices are cooked through (easy to pierce with the tines of a fork), crisped on the surface, and caramelized on the edges.
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11
Lift out the slices with a slotted spoon, draining off oil, and lay them on paper towels.
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12
Sprinkle salt lightly on the hot slices.
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13
Fry up all the squash in batches, the same way.
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14
Arrange a single layer of fried squash in the bottom of the marinating dish, and scatter 4 or 5 basil leaves on top.
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15
Stir up the marinade, and drizzle a couple of spoonfuls over the layer of squash.
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16
Scatter some of the garlic slices on the squash too.
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17
Layer all the squash in the dish this way, topping each layer with basil leaves, garlic, and marinade.
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18
All the seasonings should be useddrizzle any remaining marinade over the top layer of squash.
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19
Wrap the dish in plastic, and marinate the squash for at least 3 hours, preferably overnight in the refrigerator.
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20
If chilled, let the squash return to room temperature before serving.
