1-1/2 lbs zucchini
1/2 tsp salt
1 tbl olive oil
1/2 cup white wine vinegar
1/2 cup Splenda
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tbl chopped fresh basil
4 tbl chopped fresh parsley
Cut zucchini lengthwise into 1/3" thick slices. Put zucchini in colander, sprinkle with salt and set aside to drain for 2 hrs. Pat zucchini dry with paper towels.
In large skillet, heat olive oil over medium heat. Saute the zucchini slices in the oil 3 minutes per side or until golden brown on both sides. Be careful not to burn the zucchini. You will have to do this in several batches.
In a small saucepan, bring the vinegar and Splenda to a boil over high heat. Add red pepper flakes and a pinch of salt.
Place zucchini slices in a shallow bowl. Sprinkle with garlic slices, basil, and parsley.
Pour vinegar mixture over the zucchini. Cover and refrigerate 24 hrs.