Refreshing Zucchini Salad

Wash the zucchini in cold water, trim both ends, and cut it into medium-thick slices

Cut each slice into strips

In a large skillet, heat some olive oil over low heat

Add the garlic cloves, minced, the zucchini strips, red wine, salt, and pepper

Cook for 15 minutes, stirring occasionally, until the zucchini is tender

Remove from heat and stir in chopped parsley leaves

Let it cool to room temperature

Transfer to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight

Before serving, drizzle with a little olive oil and gently mix

Serve with toasted bread or over mixed greens.