I went off looking for similar recipes and found this one:
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ZUCCHINI SOTT'OLIO (or Zucchini in Oil)
1o garden fresh zucchini
5 cloves garlic
Table salt
500 mls white wine vinegar
4 tablespoons of oregano (I used my dried oregano instead of fresh)
Olive oil (extra virgin was my choice here)
Slice the zucchini into 3-4 mm slices.
Place slices into a container that has vertical sides (big enough to hold a plate with bricks on top).
Cover each layer liberally with salt and mix well.
Place a plate over them and then top with a weight of about 10 kgs, or 4 house bricks.
Leave zucchini under weights for 24 hours.
Remove the weights and drain the moisture from the zucchini.
Loosen the slices with your hands then pour on good quality white wine vinegar and mix thoroughly. Allow to stand for an hour. The zucchini will seem to absorb the vinegar.
Replace the plate and weights and press for another 12 hours
Again drain the excess vinegar.
Lastly squeeze the strips by hand and place in a bowl.
Mix the pickled and dry zucchini with chopped fresh garlic, home dried oregano and hot chilli to taste, either whole or finely chopped, and either fresh or dried.
Pour 2-3 tablespoons of olive oil into prepared glass jars.
Press the vegetables, garlic and herbs into the jars, adding a small amount of olive oil as you press down, to ensure that the oil is evenly distributed.
Finally, press firmly and cover with olive oil, ensuring that you have no zucchini above the oil level.
Check after 2-3 days to see if the oil needs topping up, as the vegetables will absorb some of the oil. Seal and store.
These stay very crunchy, and are a marvelous addition to any antipasto plate.
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These are now in the jar and I have to say it looks great. I'm maybe going to manage one more week before eating - I'll let you know how they are then.